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[Name] Purple Basil and Lemon Jelly [AuthorId] 599207 [AuthorName] Yana_Ch [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-08-21T20:21:00Z [Description] While the Net provides for a bunch (pun intended) of herbal jams and jellies, I've based mine on various recipes and came to a combination and proportion which suits me, personally. Should anyone consider this to be a copycat, I've included this hashtag, just in case. The purple basil here creates a wonderful colour, although using the lemon basil or chocolate basil (yes, such a variety exists!) would obviously make a difference. I'd also recommend smallest jars. [Images] character(0) [RecipeCategory] Vegan [Keywords] ["Summer", "Sweet", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "1", "5", "1", "1", "3"] [RecipeIngredientParts] ["tap water", "brown sugar", "lemon juice", "agar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.8 [CarbohydrateContent] 11.4 [FiberContent] 0.1 [SugarContent] 10.7 [ProteinContent] 0.0 [RecipeServings] 20.0 [RecipeYield] 1/2 liter [RecipeInstructions] 1. The most tedious job is to separate the leaves from the stalks. The leaves should make a full cup. 2. Chop the stalks into small chuncks, put into a saucepan, add water and heat on low to boil. 3. As soon as the bubbles start rising, add the basil leaves and the citric acid. 4. It should be boiling again quite soon, so as soon as it does, add the sugar. 5. Let the sugar dissolve, simmer for one more minute and remove from heat. 6. When it has cooled down to body temperature, strain the liquid, throw away the leaves and stalks. 7. Squeeze in the lemon juice and add the pectin or agar-agar (or your favourite gellant but not gelatine!] according to the instructions on the package BUT keep in mind that the yield of this recipe is just over half a liter, so adjust the dosage. 8. Taste for sweetness/acidity balance and add a bit more sugar or acid (lemon juice] if required. 9. Bring to boil on low heat again, let boil for no longer than 3 minutes or the gellant will break down. 10. Pack in glass jars. I prefer to have the small jars and lids boil for a while then drip-dry before pouring in the jam. Hot lids ensure better insulation,. 11. Taste, enjoy and share with your friends or as gifts to those who would appreciate!
[Name] Plum and Tarragon Jelly [AuthorId] 599207 [AuthorName] Yana_Ch [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-08-21T20:21:00Z [Description] Actually, there are two jellies combined. If you are against the citric acid, use grape or apple vinegar in the same amount as the water. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "3", "4", "1", "5", "1"] [RecipeIngredientParts] ["plum", "sugar", "water", "tarragon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1876.3 [FatContent] 1.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 36.3 [CarbohydrateContent] 482.1 [FiberContent] 9.9 [SugarContent] 465.3 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 1 1/2 liter [RecipeInstructions] 1. Combine 2 cups water and 2 cups sugar in a deep pan, boil until the sugar dissolves. 2. Add plums cut in halves. The pan/pot must be big enough to hold it all. Mine is a 3-liter, works well. 3. Let simmer on low heat stirring regularly but gently, so all plums are covered in the syrup but not broken. Some will break, so don't let the perfectionist in you go bezerk. 4. When all plums have boiled for a bit, remove from heat. This can be done the day before, or whenever you have a bit of time and plums aplenty to play with. 5. For the tarragon jelly, wash and let dry the herb, chop or tear the leaves and stalks together, cutting off the rough bottom parts and any dirty or rotten leaves. 6. Put the tarragon into a small pot, add 2 cups water and citric acid (or 2 cups apple/grape vinegar] and bring to boil on low heat. 7. Add 1 cup sugar, continue simmerring until the sugar dissolves. Honey works well instead but mind the dosage. 8. Remove from heat, let cool to room temperature, then drain the syrup. throw away the leaves. 9. Going back to plums. Remove the whole and broken (if any] plums from the pot or drain the syrup. You should have about 0.5-0.7 liter of syrup depending on how juicy your plums are. Use the plums for another jam, pies or whatever, we don't need them here any more. 10. Combine the plum syrup and the tarragon syrup in one pot, taste for sweetness/acidity. If too sweet, add some lemon juice. 11. Add pectin, agar-agar or any other gellant but not gelatine! Use the instructions for the dosage on the gellant package. 12. Bring to boil on low heat stirring regularly to avoid pectin lumps. Do not boil for over 3 minutes or the gellant will break down. 13. Pour into jars, cover. Make sure the jars are filled to the brim to avoid air under the lid. 14. Enjoy!
[Name] Mexican King Ranch Chicken Casserole [AuthorId] 2002250209 [AuthorName] fcmosher [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2018-08-21T20:22:00Z [Description] Make and share this Mexican King Ranch Chicken Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002250209/sw5K3vN7QBKZ373yCJD0_lasagna-1900529_1280.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Tex Mex", "Southwestern U.S.", "< 4 Hours"] [RecipeIngredientQuantities] ["1 -3", "1", "1", "1", "1", "1", "1", "1", "1/4", "1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["chicken", "corn tortilla", "green chilies", "onion", "green bell pepper", "chili powder", "salt", "garlic powder", "black pepper", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.4 [FatContent] 22.4 [SaturatedFatContent] 7.2 [CholesterolContent] 60.4 [SodiumContent] 771.5 [CarbohydrateContent] 28.3 [FiberContent] 3.8 [SugarContent] 4.3 [ProteinContent] 18.9 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Pre-heat the oven to 350 degrees Fahrenheit. In a large skillet saute the onion and the bell pepper in hot oil over medium-high heat 5 minutes or until tender. Add the diced chicken to the onion and the bell pepper mixture. Add the cream of chicken soup, cream of mushroom soup, tomatoes and green chilies, chili powder, garlic powder, salt, and the black pepper. Line a greased 9-inch x 13-inch baking dish; layer one-third of the corn tortillas pieces in the dish. Top with one-third of the chicken mixture.Top the chicken mixture with one-third of the cheddar cheese. Repeat the layers twice. Bake for 1 hour in a 350 degrees Fahrenheit oven.
[Name] BBQ Chicken Rub [AuthorId] 2002248777 [AuthorName] Jeremy H. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-08-21T20:22:00Z [Description] Make and share this BBQ Chicken Rub recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1/8", "1/8", "1", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["chili powder", "chervil", "savory", "garlic powder", "onion powder", "white pepper", "turmeric", "paprika", "anise", "black pepper", "salt", "celery seed", "cardamom", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 512.5 [FatContent] 8.7 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 14785.9 [CarbohydrateContent] 114.6 [FiberContent] 25.6 [SugarContent] 58.7 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Grind ingredients in a spice grinder until the same consistency of sand. Combine and mix well.
[Name] Brisket Rub [AuthorId] 2002248777 [AuthorName] Jeremy H. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-08-21T20:23:00Z [Description] Make and share this Brisket Rub recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["light brown sugar", "garlic powder", "onion powder", "kosher salt", "chili powder", "pepper", "bell pepper", "celery seed", "dried papaya"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.9 [FatContent] 2.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 4779.9 [CarbohydrateContent] 35.0 [FiberContent] 5.9 [SugarContent] 19.2 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Grind everything, except papaya, separately until the consistency of sand. Combine into a food processor and grate dried papaya onto the blend. Run processor until the papaya is blended into the rest of the spices.
[Name] Puttanesca [AuthorId] 2002251805 [AuthorName] KityCat95 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-08-21T20:24:00Z [Description] This is one of my pantry staples, and one of the best dishes I had growing up. Easy, fast, and excellent. Oil cured olives, good anchovies, and quality tomatoes make the dish.  [Images] character(0) [RecipeCategory] European [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4 -5", "1", "1/2", "5", "12", "1", "1/2", "1/4"] [RecipeIngredientParts] ["extra virgin olive oil", "fresh garlic cloves", "whole tomatoes", "capers", "red pepper flakes", "oregano", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.1 [FatContent] 6.9 [SaturatedFatContent] 1.1 [CholesterolContent] 13.6 [SodiumContent] 1220.8 [CarbohydrateContent] 13.5 [FiberContent] 4.2 [SugarContent] 7.7 [ProteinContent] 7.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["On medium low, first add in the anchovies and oil until nearly dissolved. Add in minced garlic and red pepper flakes. Cook for a minuet to remove raw garlic flavor.", "Add in pitted, chopped olives, and rinsed capers. Stir and continue to sauté. After about three minuets, add in tin of tomatoes. Break up some of the tomatoes with a fork.", "Cook in a large pot uncovered until reduced. When the sauce begins to look red brown, taste for salt and heat. Adjust to taste. Let cook until the sauce is reduced and thickened." ]
[Name] Easy Homemade Mac & Cheese [AuthorId] 2001736873 [AuthorName] Chef Morgan [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-08-21T20:24:00Z [Description] Make and share this Easy Homemade Mac & Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "1/4", "1/4", "1", "2", "2"] [RecipeIngredientParts] ["elbow macaroni", "butter", "salt", "black pepper", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 686.1 [FatContent] 29.2 [SaturatedFatContent] 17.9 [CholesterolContent] 85.5 [SodiumContent] 531.8 [CarbohydrateContent] 77.7 [FiberContent] 3.2 [SugarContent] 2.8 [ProteinContent] 27.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook pasta as package directs. In medium size pan melt butter over medium heat; stir in flour and leave for 2-3 minutes (stir occasionally]. Add salt and pepper. Slowly add milk, stirring well after each time; leave for 1 minute. Stir in cheese a little at a time until fully melted. Drain macaroni; add cheese; mix to cover all pasta. *best when served immediately after being made.
[Name] Pasta With Tomatoes and Four Cheeses [AuthorId] 352538 [AuthorName] Marysdottir [CookTime] PT7M [PrepTime] PT30M [TotalTime] PT37M [DatePublished] 2018-08-21T20:25:00Z [Description] Perfect for summer as the sauce isn't cooked. Uses fresh basil and tomatoes from the garden if you have them. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 3/4", "1/2", "1 1/2", "1", "1", "2", NA, NA, "2", "2", "1", "2", "1"] [RecipeIngredientParts] ["tomatoes", "fresh basil", "kosher salt", "garlic clove", "ricotta cheese", "fresh ground pepper", "nutmeg", "Fontina cheese", "mozzarella cheese", "rotelle pasta", "pasta", "olive oil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1170.9 [FatContent] 37.1 [SaturatedFatContent] 17.4 [CholesterolContent] 91.3 [SodiumContent] 1533.6 [CarbohydrateContent] 174.7 [FiberContent] 25.9 [SugarContent] 9.0 [ProteinContent] 41.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Combine first four ingredients in a medium bowl. Let stand at room temperature 1-2 hours stirring occasionally.", "Fluff ricotta with a fork. Thin to creamy consistency with whipping cream. Season with pepper and nutmeg. Mix in Fontina and Mozzarella. Let stand at room temperature while cooking pasta.", "Drain most of the liquid from tomatoes leaving just enough to keep moist. add pasta to a large amount of boiling salted water, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain well. Place in a heated bowl. Mix in olive oil. Add cheese mixture and toss until cheese begins to melt. Spoon tomato mixture over top; toss mixture at the table. Sprinkle each serving with Parmesan." ]
[Name] Black Bean and Sweet Potato Salad [AuthorId] 2001446774 [AuthorName] Brooke S. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-08-21T20:25:00Z [Description] Make and share this Black Bean and Sweet Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "1/2", "1", "1/2", "1/4", NA, "540", "5", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "red onion", "tomatoes", "garlic cloves", "avocados", "lime", "chili powder", "salt", "cayenne", "black pepper", "black beans", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.8 [FatContent] 32.4 [SaturatedFatContent] 4.7 [CholesterolContent] 0.0 [SodiumContent] 349.3 [CarbohydrateContent] 49.8 [FiberContent] 18.5 [SugarContent] 5.5 [ProteinContent] 12.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 450 degrees. Peel and chop the sweet potatoes into cubes. Toss in two tablespoons olive oil, salt, pepper, and chili powder. Bake on a silicone mat for 20-25 minutes until soft. While potatoes bake, dice red onion, avocados, and tomato. Mince garlic. Add to a large mixing bowl. About five minutes before removing the potatoes, add onions to the tray to gently warm and slightly soften. Remove the potatoes and onion from the oven and let cool. Add potatoes and drained and rinsed black beans, celery salt, juice of half a lime, and remaining olive oil. Mix to combine. Serve over rice or riced cauliflower.
[Name] ASSAMI FISH LAKSHa SOUP [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-08-21T20:26:00Z [Description] Khyati's Health-O-Meter Says: Fish laksha soup is a refreshing assami soup. Mint leaves are rich in antioxidant which helps to relieve indigestion, cold and cough, boost immunity, Morning sickness and also helps to release stress and depression. Lemongrass is a good source of vitamins A and C, folic acid, magnesium, zinc, copper, iron, potassium, phosphorus, calcium and manganese. It has many beneficial medicinal properties including antiseptic, antibacterial, antifungal, diuretic and galactogogue. Fish is rich in omega 3 fatty acids which is good for heart, helps to reduce inflammation, lower blood pressure and good for bones. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["50", "1/2", "500", NA, "3", NA, NA, "1/2", "1", NA, "1/4", "1/4"] [RecipeIngredientParts] ["tamarind paste", "water", "lemon", "mint leaves", "ginger", "turmeric", "salt", "sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.9 [CarbohydrateContent] 1.3 [FiberContent] 0.1 [SugarContent] 0.9 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For spice paste [grind together to make paste]-. Step 1. Mix water with tamarind paste and strain. Bring the tamarind water to boil. Step 2. Put in 2 teaspoons spice paste. Add salt to taste & sugar. Simmer at low flame for 10 minutes so that good taste develops. Step 3. Add fish [small pieces or shredded] and cook for 10 minutes more at medium flame. Step 4. Serve it hot and garnish it with mint leaves & green coriander leaves.
[Name] Chicken Korma (Keto Friendly) [AuthorId] 1197777 [AuthorName] Chef Kierva [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2018-08-21T20:27:00Z [Description] This is Simon Majumdar's recipe for chicken korma. I have substituted stevia for sugar in order to make this recipe keto friendly. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["6", "1", "4", "2", "3", "1", "1/2", "1", "1", "1", "1", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "garlic cloves", "fresh ginger", "green chilies", "ground turmeric", "salt", "stevia", "chili powder", "boiling water", "fresh cilantro", "limes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1090.8 [FatContent] 52.4 [SaturatedFatContent] 21.0 [CholesterolContent] 648.1 [SodiumContent] 917.6 [CarbohydrateContent] 12.7 [FiberContent] 2.4 [SugarContent] 3.6 [ProteinContent] 136.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1. Skin and bone the chicken thighs and cut the flesh into 1 inch chunks.", "2, Mix the dry spices with the almond or cashew flour.", "3, Add the cream and boiling water and allow to sit to allow the oils from the nuts to come out. This thickens the final sauce.", "4. Make a paste from the ginger & garlic with a little salt and water.", "5. Heat three tablespoons of vegetable oil in a saucepan.", "6. Add the onion, finely minced chilies and the ginger/garlic paste.", "7. Cook for five minutes.", "8. Add the chicken and stir over a gentle heat until the chicken is fully cooked. Try not to make the chicken brown. This is a regal dish and was meant to be light in color.", "9. Add the cream/almond mixture and stir well with the chicken.", "10. Cook for five to ten minutes until it the sauce begins to thicken.", "11. Place on a serving dish and sprinkle with the juice of one lime.", "12. Top with a handful of coriander leaves and serve with more limes, some white rice and your favorite Indian bread." ]
[Name] One Pan Sumac Chicken Thighs [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-08-21T20:59:00Z [Description] I bought some ground sumac online recently and was google-searching other things to use it in, when I stumbled on this recipe from cookinglsl.com. It's quick, easy, and totally delicious (hubby seal of approval, and he can be picky about chicken). [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1", "1", "3 -4", "1/4", "6"] [RecipeIngredientParts] ["chicken thighs", "oranges", "salt", "black pepper", "garlic cloves", "olive oil", "fresh thyme", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.8 [FatContent] 35.1 [SaturatedFatContent] 7.9 [CholesterolContent] 118.4 [SodiumContent] 689.3 [CarbohydrateContent] 8.9 [FiberContent] 1.8 [SugarContent] 6.2 [ProteinContent] 25.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1.\tPreheat oven to 375°F. 2.\tIn a bowl combine olive oil, salt, pepper, sumac, juice from 1 orange, garlic cloves and thyme. Stir to combine. 3.\tDip chicken into marinade to coat evenly. 4.\tSlice the second orange into rounds. Place on the bottom of a skillet. Arrange chicken thighs on top. 5.\tBake for 45 minutes, until the temperature of the chicken reaches 165 F and skin is crispy. Cook for longer, if needed. 6.\tServe and enjoy!
[Name] BUTTER PECAN COOKIES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-08-22T15:51:00Z [Description] These cookies are easy to make with wonderful flavor! The combination of butter and pecan makes these a delicious treat! VIDEO https://www.youtube.com/watch?v=WfZBaVnh6oA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/kI4IrJ1eRhybNmlqNVzH_Butter-Pecan-Cookies-3_Fotor-496x372%5B1%5D.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/8", "1", "1/2", "1/4"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "unbleached all-purpose flour", "sea salt", "vanilla extract", "pecans", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.1 [FatContent] 11.0 [SaturatedFatContent] 5.2 [CholesterolContent] 20.3 [SodiumContent] 28.1 [CarbohydrateContent] 21.8 [FiberContent] 0.7 [SugarContent] 13.3 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 12 cookies [RecipeInstructions] In the bowl of a stand mixer with the paddle attachment, cream butter, then add brown sugar. Process until the ingredients are well mixed, about 2 minutes. Meanwhile combine the flour and salt in a bowl and mix with a whisk. Back to the stand mixer, scrape the sides of the bowl and then add half of the flour. Process on low speed until well mixed. Add vanilla and chopped pecans and mix until nuts are evenly distributed about 1 minute. Place the dough in a bowl and cover with plastic wrap making sure it touches the top of the dough and transfer to the fridge for one hour so the flavors have time to develop. After one hour, form 12 even balls using a spoon or scoop and flatten them using the bottom of a measuring cup or small bowl dipped in sugar. Place a half pecan on each cookie pressing down lightly. Transfer to a 350º degree preheated oven and bake for 15 minutes. Halfway through cooking turn the baking sheet so they bake more evenly. When baking time is done, remove the cookies from the oven, let cool for 10 minutes before transferring to a wire rack to completely cool.
[Name] Mu Shu Vegetables [AuthorId] 726142 [AuthorName] Finicky [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-08-22T16:04:00Z [Description] Delicious Chinese Vegetarian entree. Perfect when you're craving Chinese food but want to cut the carbs [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "3", "3", "3", "2", "3", "3", "2", "2", "1/4", "1", "3", "3", "1", "1", "2", "8"] [RecipeIngredientParts] ["almond butter", "water", "mirin", "rice vinegar", "garlic cloves", "mirin", "powdered ginger", "leeks", "carrots", "mushroom", "cabbage", "bean sprouts", "tofu"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.3 [FatContent] 12.3 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 172.2 [CarbohydrateContent] 26.7 [FiberContent] 8.1 [SugarContent] 11.1 [ProteinContent] 10.5 [RecipeServings] 6.0 [RecipeYield] 1765 grams [RecipeInstructions] Combine the first 5 ingredients in a saucepan. On medium-high heat, stir frequently until it smooths out and slightly boils. Set aside. Whisk next 6 ingredients in a small bowl and set aside. Heat 1 tbs. sesame oil in a wok over medium high heat. Add mushrooms, leeks and carrots, and saute for 2 minutes. Add cabbage, and saute for 3 minutes or until tender. Cover with a lid to help cook the cabbage evenly. Add bean sprouts and tofu, and cook 1 minute,. Stir in the garlic mixture from step 4. Cook 1 minute and add almond butter sauce/paste from step 1.
[Name] Zucchini Pasta Salad [AuthorId] 726142 [AuthorName] Finicky [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-08-22T16:04:00Z [Description] This delicious salad mixes the best flavors of Italy. Tastes better when prepared the day before so the flavors have time to blend. [Images] character(0) [RecipeCategory] Vegan [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "2/3", "12", "1 -2", "3", "1/4"] [RecipeIngredientParts] ["zucchini", "tomatoes", "artichoke heart", "fresh basil", "olive oil", "vinegar", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.3 [FatContent] 6.1 [SaturatedFatContent] 1.7 [CholesterolContent] 5.5 [SodiumContent] 136.4 [CarbohydrateContent] 14.3 [FiberContent] 6.9 [SugarContent] 6.5 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the noodles in boiling water with salt. Drain, rinse and let it cool. In a salad bowl, place the pasta, tomatoes, pieces of artichoke, dry chili, basil, oil and vinegar. Mix slightly. Cover and refrigerate until it is served. Add cheese upon serving.
[Name] Spiced Greens [AuthorId] 726142 [AuthorName] Finicky [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2018-08-22T16:05:00Z [Description] Make and share this Spiced Greens recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "3"] [RecipeIngredientParts] ["coconut oil", "shallot", "chard leaves", "asparagus spears"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.0 [FatContent] 13.8 [SaturatedFatContent] 11.8 [CholesterolContent] 0.0 [SodiumContent] 160.9 [CarbohydrateContent] 6.2 [FiberContent] 2.0 [SugarContent] 1.4 [ProteinContent] 2.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat 1 tablespoon of oil in a large skillet over medium heat. Add shallot and saute for about 30 seconds. Add chopped greens and asparagus spears and saute for about 1 minute.
[Name] Coconut Pancakes [AuthorId] 726142 [AuthorName] Finicky [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-08-22T16:08:00Z [Description] These coconut pancakes have a sweet, lemony taste and they're really good for you. It's not as easy to make pancakes with coconut flour as it is with other flours, so this recipe has required extensive testing! The key is to whisk in the coconut flour slowly to get the right consistency. Once you master it, you'll find that these pancakes are delicious. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["lemon zest", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 737.5 [CarbohydrateContent] 2.7 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 14.4 [RecipeServings] 1.0 [RecipeYield] 342 grams [RecipeInstructions] First add half of the coconut flour and all the other ingredients to a bowl Whisk thoroughly and slowly add the rest of the coconut flour. This is important to retain the right consistency for the pancakes. Heat your pan to a medium heat. Pour in enough of the mixed batter for one pancake. When making coconut flour pancakes it's best to make each pancake small. They should need 2-3 minutes on each side. Suggestion: Serve your pancakes topped with some organic butter.
[Name] Lunch Lady Brownie [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-08-22T19:52:00Z [Description] The most chocolatey, fudgy and moist brownies ever! Just like the ones they served for school lunch dessert, from Life in the Lofthouse site. Just as a note, be sure not to over bake as you want them to remain moist and chewy. Next time I'm adding walnuts to them just for something special [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/67/86/rW91NEjpQVq8Nxp2Ywd5_IMG_8150.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/75/45/9/j3vbfkOyRemHvCkknjbu_Brownie%20Lunch%20Lady.JPG"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "4", "4", "1/4", "1/4", "1/4", "3"] [RecipeIngredientParts] ["butter", "all-purpose flour", "granulated sugar", "eggs", "vanilla extract", "butter", "milk", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 534.5 [FatContent] 21.9 [SaturatedFatContent] 13.2 [CholesterolContent] 113.5 [SodiumContent] 197.6 [CarbohydrateContent] 82.8 [FiberContent] 2.4 [SugarContent] 63.0 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] 12 Large Brownies [RecipeInstructions] Brownie: Preheat oven to 350°F Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside. In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth. Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick]. Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them! Frosting: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.
[Name] Tomato Basil Soup [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-08-22T20:23:00Z [Description] Make and share this Tomato Basil Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/0qglvobLQsCJ8YIilrOa_soup.JPG" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "2", "3", "28", "4", "1 -2", "1/2", "1", "3/4", "3/4", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "red onions", "garlic cloves", "crushed tomatoes", "kosher salt", "black pepper", "cayenne pepper", "heavy cream", "fresh basil", "basil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.6 [FatContent] 12.8 [SaturatedFatContent] 5.5 [CholesterolContent] 29.5 [SodiumContent] 986.0 [CarbohydrateContent] 12.3 [FiberContent] 2.0 [SugarContent] 2.5 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in a large pot, add onions and season generously with Kosher salt. Cook, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add garlic and cook one more minute, stirring to avoid burning. Stir in tomatoes and chicken stock. Bring to a boil, then lower heat to maintain a simmer for at least 15 minutes. Add basil, black pepper and cayenne pepper. Puree mixture using an immersion blender (or by carefully transferring to a blender and returning to pot]. Add Heavy Cream and simmer another 15 minutes or longer for a thicker consistency. Add water if a thinner soup is desired. Give it a final blend, taste for seasoning. Serve warm in bowls with a garnish of Parmesan cheese and Basil ribbons.
[Name] Khoya Suhali - an Authentic Sweet in Haryana for Sawan [AuthorId] 2002070105 [AuthorName] charu [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-08-23T11:09:00Z [Description] A Traditional Recipe in Haryana for Sawan and Teej. It is very popular sweet. It tastes sweet and crispy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002070105/g5XBpjlQcibEp7f9PVSu_Khoya%20Suhali.jpg" [RecipeCategory] Dessert [Keywords] ["Indian", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "200", "4 -5", "4", "50"] [RecipeIngredientParts] ["refined flour", "sugar", "cardamom", "rose water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.0 [FatContent] 9.5 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 65.1 [FiberContent] 1.1 [SugarContent] 33.4 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a big pan, add all-purpose refind flour and add oil for moyan in it. Mix nicely oil in refined flour. With a lukewarm water make a tight dough and keep it for rest about 15-20 minutes. After 20 minutes it will be set. Make small balls like lemon and make them smooth. There should be no crack. Make all balls like this. Take a ball and roll it into 2-2.5 meter diameter. It should be thick. Prick it with help of a fork, knife or toothpick, so that it does not puff up. In hot oil them, until they turn in to the golden brown. In another pan, add 3/4 cup water and sugar for sugar syrup. When sugar dissolves completely add rose water and cardamon. After that add khoya / mava in sugar syrup and stir continuously. Otherwise it will be stick to bottom of the pan. Take a good boil in it. Now dip frying mathris one by one in sugar syrup and keep aside. Keep them under a fan for 12-15 hours. Garnish with dry fruits. You can serve them hot as well. After 15 hours store them in a cool place.
[Name] OVEN BAKED CHICKEN FINGERS [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-08-23T12:42:00Z [Description] Crispy on the outside and tender & juicy on the inside, this is fun finger food to enjoy! Baked instead of fried, they are a healthy choice for your family! VIDEO https://www.youtube.com/watch?v=WrQovEvp7H0 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/Wej2OlXVTVWghrZ7u8Lw_Chicken-Fingers-8_Fotor-1024x759%5B1%5D.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "High Protein", "Healthy", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1/4", "1/4", "1/4", "3", "2", "1/2"] [RecipeIngredientParts] ["chicken breasts", "unbleached all-purpose flour", "cayenne pepper", "black pepper", "eggs", "panko breadcrumbs", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 532.2 [FatContent] 17.0 [SaturatedFatContent] 6.0 [CholesterolContent] 196.9 [SodiumContent] 686.0 [CarbohydrateContent] 57.8 [FiberContent] 3.1 [SugarContent] 3.7 [ProteinContent] 34.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400ºF and lightly spray an aluminum-lined baking sheet; set aside. In a large re-sealable plastic bag, we’ll combine flour, cayenne pepper, garlic salt, and freshly ground black pepper; close and shake well to combine.", "In a shallow bowl, add beaten eggs. In another shallow bowl, combine panko and cheese; stir to combine.", "Place a few chicken strips in flour mixture; close bag and shake until well coated. Dredge floured strips in eggs and then in panko mixture, making sure they are well coated. Arrange fingers on prepared baking sheet and bakes for 25 minutes or until the internal temperature reads 165ºF. Turn the heat to broil and cook until golden brown, about 3 minutes. Serve with *Honey Mustard Dipping Sauce." ]
[Name] Blueberry Muffins [AuthorId] 2001736873 [AuthorName] Chef Morgan [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2018-08-24T13:13:00Z [Description] Make and share this Blueberry Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Cholesterol", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "2 1/2", "1/3", "1/3 - 1/2", "2", "3/4"] [RecipeIngredientParts] ["flour", "sugar", "salt", "baking powder", "milk", "vanilla extract", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.7 [FatContent] 5.2 [SaturatedFatContent] 0.8 [CholesterolContent] 0.8 [SodiumContent] 141.2 [CarbohydrateContent] 21.1 [FiberContent] 0.5 [SugarContent] 10.8 [ProteinContent] 1.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Heat over to 400. Mix flour, sugar, salt, and baking powder together into a medium bowl. Get a measuring cup that holds at least 1 cup; add oil and egg, then fill to the '1 cup' mark with milk, then add vanilla extract. Mix together. Add the wet ingredients into the dry and mix. Add blueberries and fold in with spatula. Fill up muffin tins a little bit more than half way and then sprinkle 2 teaspoons of sugar on top. Bake for 15 - 20 minutes.
[Name] Homemade Crepes [AuthorId] 2001736873 [AuthorName] Chef Morgan [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2018-08-24T13:14:00Z [Description] Make and share this Homemade Crepes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1/4", "1"] [RecipeIngredientParts] ["flour", "sugar", "eggs", "salt", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.5 [FatContent] 2.5 [SaturatedFatContent] 1.1 [CholesterolContent] 50.8 [SodiumContent] 105.7 [CarbohydrateContent] 19.7 [FiberContent] 0.4 [SugarContent] 6.3 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together flour, sugar, salt, and milk until smooth. Add eggs and mix well. Grease pan with butter or spray and pour on about 1/4 cup of batter (tilt pan once batter is in to get a full sized crepe]. After it is done cooking add any topping: Nutella, syrup, fruit, and more.
[Name] Chokecherry Pancake Syrup [AuthorId] 2177426 [AuthorName] Kathleen L. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-08-24T13:15:00Z [Description] Make and share this Chokecherry Pancake Syrup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Canning", "Easy"] [RecipeIngredientQuantities] ["6", "1/3", "1 1/2", "3", "7", "1", "1/8"] [RecipeIngredientParts] ["corn syrup", "lemon juice", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.4 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.5 [SodiumContent] 2.5 [CarbohydrateContent] 74.0 [FiberContent] 0.0 [SugarContent] 71.2 [ProteinContent] 0.0 [RecipeServings] 20.0 [RecipeYield] 4-5 Pints [RecipeInstructions] 1-Barely cover cleaned chokecherries with water. 2- Bring to a boil and simmer 10 - 20 minute ( I just strain through a sieve as I am not entering in the Fall Fair!] 3- Measure juice into heavy pot and add everything but the sugar. Whisk and bring to a boil on high. 4- Add sugar all at once and stir until boiling. Reduce heat and simmer for 10 min on induction cooker (up to 20 minute on regular stove] Process jars using the direction for Jelly on your Pectin package.
[Name] EGG OATS PARATHA [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-08-24T13:15:00Z [Description] Khyati's Health-O-Meter Says: Egg white in combination with wheat and oats, is one of the best accompaniment to be eaten with a bowl of vegetable. Containing whole wheat flour and oats, this recipe is high in fibre, antioxidants, phytonutrients and also B vitamins. The addition of oats and egg white to the paratha contributes to a healthier option. A high-fibre and protein diet help you feel full, and may contribute to a healthy weight loss if you are dieting. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["whole wheat flour", "oats", "red chili powder", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Make dough out of whole-wheat flour and oats powder, oil and salt as you would do for any paratha/roti. Step 2. Make dough 30 minutes before and cover it with moist muslin cloth. Beat egg white in a vessel, add pinch of salt, pinch of red chilli powder, pepper powder and beat it. Step 3. Take a Ping-Pong ball size lump of dough. Now roll it slightly using dry flour. Now apply little oil over it and fold it in a semi circle shape. Step 4. Apply very little oil again and fold it along the length and roll it in a triangle shape. Step 5. Roll it a bit in triangle shape let it be little thicker. Step 6. Dip that triangle shape paratha in the egg mixture & put it on the pre-heated tawa, turn it, let it cook from both the sides till it becomes golden brown. Serve hot.
[Name] Tomato and Feta Frittata [AuthorId] 2000988976 [AuthorName] ILikePigButtsAndICa [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2018-08-24T13:15:00Z [Description] Make and share this Tomato and Feta Frittata recipe from Food.com. [Images] character(0) [RecipeCategory] Brunch [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "4", "1/4", "1/4", "1 1/2", "1/2", "1/8"] [RecipeIngredientParts] ["shallot", "eggs", "eggs", "table salt", "black pepper", "grape tomatoes", "feta cheese", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.3 [FatContent] 11.4 [SaturatedFatContent] 5.2 [CholesterolContent] 295.7 [SodiumContent] 488.9 [CarbohydrateContent] 6.4 [FiberContent] 0.9 [SugarContent] 2.7 [ProteinContent] 13.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat broiler. Coat a large heavy-bottomed ovenproof skillet with cooking spray; set over medium heat. Add shallot to skillet; cook until tender, stirring occasionally, about 5 minutes. In a medium bowl, beat together eggs, egg whites, salt and pepper; stir in tomatoes and shallot. Coat bottom and sides of same skillet with cooking spray; set over medium heat. Pour egg mixture into skillet; cook until almost set, loosening edges of frittata occasionally, about 5 minutes. Sprinkle cheese over eggs; top with panko. Place skillet under broiler, 4 inches from heat; broil until cooked through and panko browns, about 30 seconds to 1 minute (watch carefully to avoid burning]. Remove from broiler immediately and let sit for 1 minute; cut into 4 wedges. Yields 1 wedge per serving.
[Name] Healthy Brownie in a Mug [AuthorId] 2001971728 [AuthorName] Connor J. [CookTime] PT1M [PrepTime] PT4M [TotalTime] PT5M [DatePublished] 2018-08-24T13:15:00Z [Description] This healthy brownie in a mug has roughly 100 calories but is super delicious. Perfect guilt free dessert or snack! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001971728/1xsSiHUpSAap54aAfkY9_C9E4610F-F29E-4B40-82E0-2C92717F559C.jpeg" [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1 -2", "1 -3"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "low-fat vanilla yogurt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 102.3 [FatContent] 1.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.8 [SodiumContent] 230.2 [CarbohydrateContent] 23.8 [FiberContent] 2.0 [SugarContent] 14.8 [ProteinContent] 2.6 [RecipeServings] 1.0 [RecipeYield] 1 Yields one single serve brownie. [RecipeInstructions] Mix flour, sugar, cocoa, baking soda, and salt in a mug. Mix in 1 Tablespoon of Yogurt. If too thick, add 1 more Tablespoon and mix until you get a brownie batter consistency. Mix in desired amount of your favorite chocolate chips (use semi-seeet or dark chocolate for a bit of a healthier alternative] this step is optional! If you have a different toppings you like to put in your brownies, add it now. Microwave for 1:10 Seconds. All microwaves are different, so time may vary. Sprinkle some more chocolate chips (or other topping] on top. (Optional]. Let cool for 1-3 Minutes. Enjoy!
[Name] ACAI BERRY SMOOTHIE BOWL [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-08-24T13:16:00Z [Description] Khyati's Health-O-Meter Says:
[Name] Chili Pepper Chocolate in Cups [AuthorId] 2002255296 [AuthorName] bakelife24 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-08-24T13:16:00Z [Description] Make and share this Chili Pepper Chocolate in Cups recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3/8", "1/2", "3 1/2", "1/4", "4", NA, "7"] [RecipeIngredientParts] ["milk", "sugar", "dark chocolate", "cocoa powder", "cornstarch", "chili pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.5 [FatContent] 36.2 [SaturatedFatContent] 22.5 [CholesterolContent] 80.0 [SodiumContent] 140.0 [CarbohydrateContent] 50.5 [FiberContent] 5.9 [SugarContent] 29.3 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] How to Make: Mix the sugar with the cocoa, cornstarch, and a pinch of chili pepper. Pour the milk and cream into a saucepan and heat over a low heat. Pour in the prepared mixture and bring to a boil, stirring with a whisk. Remove from heat and adjust the amount of chili pepper if needed. Pour the chocolate into cups and dip a bar of dark chocolate into it, so it melts slowly. Garnish each cup with a little sweetened whipped cream.
[Name] Guacamole [AuthorId] 2002251805 [AuthorName] KityCat95 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-08-24T13:16:00Z [Description] Tried and true, I’ve made this at least a hundred times. Do not leave out the cilantro or red onion, it is key to the flavors of this dish.  Chipotle adds a smokey heat that’s perfect for Summer.  [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "2", "1/2", "1/3", "2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["avocados", "red onion", "cilantro", "limes", "cumin", "salt", "bell peppers", "adobo sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.0 [FatContent] 37.2 [SaturatedFatContent] 5.4 [CholesterolContent] 0.0 [SodiumContent] 604.3 [CarbohydrateContent] 29.5 [FiberContent] 19.2 [SugarContent] 4.4 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pit and mash the avacados. Add in minced onion, minced peppers, and cilantro. Add in lime juice, cumin, and remaining adobo sauce. Add salt last and adjust to taste.
[Name] Roasted Poblano Corn Chowder [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-08-25T02:50:00Z [Description] Make and share this Roasted Poblano Corn Chowder recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1419314/GPOANfqqTFOyOz6vzaRU_Roasted%20Poblano%20Corn%20Chowder.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1", "4", "4", "8", "1 1/2", "1", "1", "4", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "onion", "garlic cloves", "potatoes", "ground cumin", "dried thyme", "sea salt", "corn kernels", "half-and-half", "black pepper", "cilantro", "avocado", "lime slice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.1 [FatContent] 6.1 [SaturatedFatContent] 2.8 [CholesterolContent] 12.4 [SodiumContent] 321.9 [CarbohydrateContent] 55.2 [FiberContent] 7.8 [SugarContent] 1.2 [ProteinContent] 8.7 [RecipeServings] 8.0 [RecipeYield] 2 quarts [RecipeInstructions] Blacken all sides of the poblano peppers under broil in the oven, roasting and turning them until each side is blackened. Place the peppers in a paper bag to sweat the skins. When they are cool, use your fingers or a paper towel to remove the skins and discard them. Cut the peppers in half, destem, and deseed. Roughly chop the peppers and set aside. In a large pot, melt the butter over medium heat, then add onion and saute until translucent. Add garlic and saute for a minute longer, then add potatoes, vegetable stock, cumin, thyme, and salt. Lower heat and bring to a simmer. Cook until potatoes are soft but not falling apart. Add fresh corn, chopped poblano chilies, and cook for another 5 minutes. Blend the soup to make a thick base. I use an immersion blender. Stir in the half and half. Pour the soup into bowls. Top with pepper, cilantro, avocado, and lime slices.
[Name] Char's Moist Red Velvet Cake [AuthorId] 526840 [AuthorName] csbndc [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-08-25T21:11:00Z [Description] Make and share this Char's Moist Red Velvet Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "1", "1/2", "2", "1/2", "1", "2", "2", "1", "1", "9", "2 1/2", "1/2", "2"] [RecipeIngredientParts] ["cake flour", "sugar", "baking soda", "salt", "cocoa powder", "butter", "buttermilk", "eggs", "white distilled vinegar", "vanilla extract", "cream cheese", "confectioners' sugar", "unsalted butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.3 [FatContent] 18.0 [SaturatedFatContent] 10.7 [CholesterolContent] 71.9 [SodiumContent] 280.2 [CarbohydrateContent] 56.1 [FiberContent] 0.6 [SugarContent] 38.5 [ProteinContent] 4.2 [RecipeServings] 16.0 [RecipeYield] 1 Cake [RecipeInstructions] Red Velvet Cake: Preheat the oven to 350 degrees F. Lightly oil and cocoa powder 2 (9 by 2-inch round] cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. Cream Cheese Frosting: In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.] Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally]. Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days. Yield: enough to frost a 3 layer (9-inch] cake. Frost the cake: Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.] Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.
[Name] Mexican Meatball Casserole [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-08-27T02:34:00Z [Description] Yummy, quick, inexpensive way to feed the family. Also a good way to hide some veggies for the kiddos to eat. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001649727/mGkBOyu7QBaoSzkQfaqy_20180826_192810.jpg" [RecipeCategory] Meatballs [Keywords] ["Weeknight", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["white rice", "black beans", "colby-monterey jack cheese", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.2 [FatContent] 11.9 [SaturatedFatContent] 7.3 [CholesterolContent] 33.5 [SodiumContent] 615.5 [CarbohydrateContent] 55.2 [FiberContent] 6.6 [SugarContent] 3.3 [ProteinContent] 17.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F. Spray 13x9-inch (3-quart] glass baking dish with cooking spray. Cook rice as directed on bag. In large bowl, mix rice, beans, 1 cup of the cheese, the meatballs and enchilada sauce; mix well. Transfer to baking dish. Cover with foil. Bake 30 minutes. Uncover; top with remaining 1 cup cheese. Bake 10 to 15 minutes or until cheese is melted and casserole is bubbly around edges. Garnish with remaining ingredients.
[Name] Weight Watchers Mexican Scrambled Egg Sandwiches [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-08-27T13:02:00Z [Description] This was found on the WW site and is so fast, easy and only 2 Free Style Points, add to that it taste so good and what could be better. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/dlAtKavXTarPsv9KWsea_WW%20Mexican%20Scrambled%20Egg%20Sandwich.JPG" [RecipeCategory] Breakfast [Keywords] ["Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "6", "3", "2", "1/2", "1/8", "3/4", "6"] [RecipeIngredientParts] ["eggs", "scallions", "cilantro", "salt", "black pepper", "salsa", "English muffins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.8 [FatContent] 5.8 [SaturatedFatContent] 2.0 [CholesterolContent] 186.0 [SodiumContent] 666.0 [CarbohydrateContent] 27.8 [FiberContent] 2.6 [SugarContent] 3.3 [ProteinContent] 11.9 [RecipeServings] 6.0 [RecipeYield] 6 Sandwiches [RecipeInstructions] ["Coat large skillet with cooking spray; place over medium high heat.", "In bowl, beat together eggs, egg whites, scallions, cilantro, salt and pepper until blended.", "Pour into skillet and scramble just until barely set, about 2 1/2 minues (egg mixture should be slightly wet; be careful not to overcook].", "Remove from heat and gently fold in salsa.", "Place 1/6 of eggs on top of each muffin bottom.", "Top with tops.", "NOTES:", "Add additional fresh sliced tomato, roasted red pepper and/or jalapeno slices if desired." ]
[Name] Weight Watchers Corn Fritters [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT12M [TotalTime] PT42M [DatePublished] 2018-08-27T13:15:00Z [Description] Another WW site recipe that turned out great. Needing to use up some of my corn harvest and found this. Very good and 0 free style points, if you don't want to use fresh corn I'm sure frozen would do; just make sure it's defrosted and drained. For a little extra zing I did add about 2 teaspoons of chopped jalapeno to mine [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/zAnLfRZCTLazXlKtfEQq_WW%20Corn%20Fritters.JPG" [RecipeCategory] Corn [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "4", "1", "1/3", "1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["eggs", "corn", "scallion", "salt", "black pepper", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.0 [FatContent] 2.5 [SaturatedFatContent] 0.8 [CholesterolContent] 93.0 [SodiumContent] 231.0 [CarbohydrateContent] 3.8 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] 24 Fritters [RecipeInstructions] In small bowl, beat egg whites until stiff but not glossy; set aside. In medium bowl lightly beat egg yolks. Add corn, red pepper, scallions, salt pepper and flour to yolks ; thoroughly combine and then fold in egg whites. Coat skillet with cooking spray and warm over high heat; when hot, reduce heat to medium. Spoon heaping tablespoons of batter onto skillet to make each fritter. DO NOT press fritter down with our spatula as they are meant to be fluffy. Cook about 2 to 3 minutes; carefull flip and cook until lightly browned and cooked through, about 2-3 minutes more. Remove cooked fritters to a serving plate and cover to keep warm. Repeat until all bater is used and then serve immediately. Yield is about 4 fritters per serving.
[Name] Best Black Bean Brownies! [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-08-27T16:54:00Z [Description] Make and share this Best Black Bean Brownies! recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/04/crWekOdyTEeWBSQxCkzV_Black bean brownies.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "3", "3/8", "1", "1", "1/3"] [RecipeIngredientParts] ["butter", "sugar", "black beans", "eggs", "salt", "baking powder", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.3 [FatContent] 5.9 [SaturatedFatContent] 3.0 [CholesterolContent] 72.2 [SodiumContent] 195.3 [CarbohydrateContent] 32.4 [FiberContent] 3.6 [SugarContent] 22.3 [ProteinContent] 5.8 [RecipeServings] 9.0 [RecipeYield] 9 Brownies [RecipeInstructions] Puree black beans in food prcessor. mix all ingredients in order as listed, in a mixer. pour into greased 8 x 8 glass pan. bake at 350 for 30 minutes. cut like a tic-tac-toe board.
[Name] ASSAMI LABRA [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-08-27T20:43:00Z [Description] Khyati's Health-O-Meter Says: This assami dish is loaded with mixed vegetables which are rich in Vitamins and minerals. By adding vegetables not only it looks colorful but also, is the full of nutrients and antioxidants which keep your body energetic. Pumpkin helps to lower blood pressure and boost eye vision. Vitamin A which is present in carrot helps the liver in flushing out the toxins from the body. Eggplant is low in calories, high in fiber with no fat, which helps to protect digestive tract and can lower bad cholesterol. Sweet potato helps to reduce blood sugar level and keep immune system healthy. It is rich in Vitamin C, Fiber, Magnesium and vitamin B6. [Images] character(0) [RecipeCategory] Indian [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", "1", NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["pumpkin", "sweet potato", "onion", "ginger", "turmeric", "water", "asafoetida powder", "salt", "green coriander", "bay leaf", "cumin seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 69.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 37.1 [CarbohydrateContent] 16.4 [FiberContent] 2.5 [SugarContent] 4.2 [ProteinContent] 1.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Step 1. Peel and chop all veggies into diced form. Step 2. Heat the pan, add oil and heat it. Step 3. Now add bay leaf, cumin seeds, asafoetida and whole dried red chilli. When they start to splutter, add chopped onions, ginger and green chili, turmeric powder and saute till the onions turn golden. Step 4. Add all mixed veggies, sweet potato, salt, and water. Cover with lid and cook till the veggies are cooked. Step 5. Garnish with green coriander and serve hot.
[Name] Orange Raisin Cake [AuthorId] 262830 [AuthorName] Chef burnt toast [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-08-27T20:46:00Z [Description] This is an old recipe that my grandmother used to make and it has been passed down in the family. We are of Irish/Scottish heritage from the Maritimes of Canada (east coast). The cake is very "organge-y" as there is a whole ground up orange in it. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/2", "1", "1 3/4", "1"] [RecipeIngredientParts] ["orange", "raisins", "eggs", "white sugar", "vegetable shortening", "flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.9 [FatContent] 14.4 [SaturatedFatContent] 4.2 [CholesterolContent] 46.6 [SodiumContent] 311.6 [CarbohydrateContent] 63.0 [FiberContent] 2.0 [SugarContent] 38.0 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Grind both orange and raisins in food grinder or food processor. Save 2 tablespoons of the mixture for the icing -- see below. Cream the eggs, shortening and sugar together. Blend in the ground oranges and raisins. Mix together the salt and flour in a separate bowl, then add to wet ingredients, alternatively with the milk/soda mix. Place in prepared 9 inch x 9 inch cake pan. Bake at 350oF for 45 minutes, check cake and when toothpick comes out it is done. I am not sure exactly how long my grandmother cooked it for because all her instructions said was to mix it and bake it as a cake -- :o]. Let cool before icing. Icing- mix chopped fruit with icing sugar. I would try 1 cup icing sugar, blend it and if it is the consistency you like use it, if not add more icing sugar, 1/4 cup at a time.
[Name] Ceaser Dressing [AuthorId] 2002251805 [AuthorName] KityCat95 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-08-27T20:46:00Z [Description] Tired of seeing mayo laden, flavorless ceaser dressings, here is my take on a timeless classic. Do not make if squeamish  to anchovies, raw egg, or strong flavor.  [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "6", "1", "1", "3", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["extra virgin olive oil", "anchovies", "Dijon mustard", "lemon", "garlic cloves", "nutritional yeast", "Worcestershire sauce", "fresh black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.4 [FatContent] 29.3 [SaturatedFatContent] 4.3 [CholesterolContent] 46.6 [SodiumContent] 282.8 [CarbohydrateContent] 5.7 [FiberContent] 2.4 [SugarContent] 0.6 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in an immersion blender. Pulse until smooth. Will keep up to a week in the refrigerator. Serve over romaine with fresh grated parmigiana. Croutons optional.
[Name] Hong Kong Style Milk Tea [AuthorId] 224921 [AuthorName] Southern Polar Bear [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-08-27T20:46:00Z [Description] During the colonial period, when Hong Kong was under British Crown rule, two different tea traditions collided, resulting in a beautiful cup of sweet, silky, smooth tea. Traditional Hong Kong milk tea is made by heavily steeping black tea leaves and then "pulling" the tea through a large silk hose before adding it to a cup prepared with precision amounts of evaporated milk and sweetened condensed milk. After living in Asia for three-years, this is the recipe for Hong Kong "style" milk tea that I use for my daily cup of tea. It is a VERY SWEET tea, so if you do not enjoy sweet tea, this won't be your cup of tea.    [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, "2"] [RecipeIngredientParts] ["boiling water", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.5 [FatContent] 1.1 [SaturatedFatContent] 0.7 [CholesterolContent] 4.3 [SodiumContent] 14.9 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 1.0 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] Bring a kettle of water to a full boil. Preheat a cup with some of the boiling water; discarding the water after the cup is hot (about 30 seconds]. Place a tea bag in the hot cup and gently pour a cup of boiling water over it. Steep for 7 minutes (the tea needs to be over-steeped to hold up to the viscosity of the sweetened condensed milk]. Remove the tea bag. Add two heaping tablespoons of sweetened condensed milk to the tea and mix quickly and continuously until well blended. Optional: a clean eggshell is sometimes added to the tea while it is steeping to reduce its acidity.
[Name] Slow Cooker BBQ Beef Short Ribs [AuthorId] 2001639661 [AuthorName] pambritton54 [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2018-08-27T20:46:00Z [Description] Beef ribs with a homemade BBQ sauce in a slow cooker.  Best cooked on low for 6 hours.  Mine were fall off the bone at 6 hours.  Good to serve over rice or alone.  I also buy the "meatier" ribs. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1/2", "2", "2", "3"] [RecipeIngredientParts] ["water", "ketchup", "tomato paste", "brown sugar", "vinegar", "prepared mustard", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3165.6 [FatContent] 248.3 [SaturatedFatContent] 107.6 [CholesterolContent] 518.0 [SodiumContent] 9522.5 [CarbohydrateContent] 128.1 [FiberContent] 4.4 [SugarContent] 118.0 [ProteinContent] 104.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt. Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 6hours.
[Name] Quick Slow Sourdough [AuthorId] 2002257662 [AuthorName] Jimmy G. [CookTime] PT55M [PrepTime] PT9M [TotalTime] PT1H4M [DatePublished] 2018-08-27T20:47:00Z [Description] Easiest peeziest Sourdough recipe. You just need a good mother (starter), 5 mins prep and the foresight to mix it up the afternoon / evening before you wanna eat it... (and - IMPORTANT - the patience / self control to let it stand the next morning!!) [Images] character(0) [RecipeCategory] Sourdough Breads [Keywords] ["Yeast Breads", "Quick Breads", "Breads", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["flour", "water", "salt", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 5000.0 [RecipeYield] 1 loaf [RecipeInstructions] Stir it up in a large mixing bowl with your favourite wooden spoon (remembering to engage your core muscles so you can stir twice as fast] -- Dough should appear shaggy and wetter than \"normal\" dough. Leave to sit overnight at room temperature (19 to 23 centigrade] covered with a damp tea towel, held taught with a heavyish plate to ensure the dough does not \"touch cloth\" when it doubles in size due to yeast flatulence. Length of sit required will be trial and error depending on the yumminess (to the yeast] of your flour and honey, room temperature and strength of your mother (pm me for my sourdough starter creation and maintenance guide - FREE of course - but not accessible in the public domain] -- Place a heavy base casserole dish (Le Creuset or good knock off - cast iron ideally but Pyrex is fine if you don’t drop it when it’s hot] with it’s lid into your oven. Pre-heat oven to 180 C (I was born in UK after Fahrenheit was abolished due to being completely and utterly idiotic - no offence - check Wikipedia]. When the light pops off and you are sure that the oven AND the casserole are at 180 degrees (ok FINE - 356 deg F]… You can remove the casserole WITH OVEN GLOVES (if anyone sues me for getting burnt, I will burn their lawyer’s house down when they are on holiday]. Remove lid and quickly brush the inside (if it is not non-stick] with coconut oil, ghee or any other saturated, good (stable, solid at room temperature] cooking oil / fat. Quickly but gently (so as not to burst too many bubbles] scrape the contents of the bowl into the hot dish, replace the lid and return to the oven. Close the door, start your stopwatch and go and catch a sustainable, happy fish. 30 mins later, crank the oven up to 230 C (446 F] and after 10 mins, remove the lid to crust up the top. Bake a further 15 minutes 55 total. Remove from oven, turn oven off and pop in any citrus peel, skins, shells to dry out for making natural firelighters to help make the planet carbon neutral and fossil fuel free. Allow to cool still in the open dish or the base will go soft… If you want a soft base and not too crusty, remove to a wire rack to cool.
[Name] Chicken Tinga [AuthorId] 2002257691 [AuthorName] WhoFramedMSG [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-08-27T20:48:00Z [Description] Make and share this Chicken Tinga recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "South American", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1/2", "1/2", "1", "2", "1", "1", "4", "1", "4", "1", "2", "1", "2 -3", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["cumin seed", "chilies", "ancho chili", "ground cloves", "ground coriander", "black mustard seeds", "Mexican oregano", "fenugreek leaves", "black pepper", "butter", "onion", "garlic cloves", "tomato paste", "chicken broth", "cherry tomatoes", "chili powder", "salsa", "lime", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.6 [FatContent] 37.7 [SaturatedFatContent] 12.6 [CholesterolContent] 149.6 [SodiumContent] 605.6 [CarbohydrateContent] 16.1 [FiberContent] 4.5 [SugarContent] 7.0 [ProteinContent] 31.1 [RecipeServings] nan [RecipeYield] 15 Tacos [RecipeInstructions] De-seed dried chilis and tear into small pieces. In large dutch oven add oil and turn to med heat. Add cumin seed and chilies. As soon as cumin starts to sputter add butter, allow to melt and add the rest of the spices stirring constantly. after 30-45 seconds add the onions and salt. this will stop the frying. allow the onions to soften and begin to pick up some color. make sure the spices are not burning add garlic. fry for 1 minute. Add tomato paste and fry for 2 minute. Scrape the bottom of the pan, add can of cherry tomatoes. I suggest using a potato masher from this point on to mash everything into a puree. Cook mixture until you can leave a space when you drag your masher on the bottom. Add broth and scrape bottom of pan. I actually suggest knorr homestyle concentrated stock. Add chicken. make sure its covered by liquid by adding water as needed. Once cooked, remove the chicken and allow to cool before hand pulling. Meanwhile increase heat to high and reduce the sauce by 1/3. Add chicken and chili powder. Once done add salsa, lime juice and sour cream. season to taste with salt and more lime juice.
[Name] Low Carb Reuben Bake [AuthorId] 183031 [AuthorName] Rebecca L Davis [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-08-27T20:49:00Z [Description] Make and share this Low Carb Reuben Bake recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/3", "2 1/2", "1/2", NA, NA, "1", "2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["head cauliflower", "sour cream", "swiss cheese", "green onion", "salt", "pepper", "green cabbage", "olive oil", "caraway seed", "corned beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.1 [FatContent] 18.3 [SaturatedFatContent] 8.2 [CholesterolContent] 40.1 [SodiumContent] 260.3 [CarbohydrateContent] 16.6 [FiberContent] 5.2 [SugarContent] 8.9 [ProteinContent] 13.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 375F/190°C Fill a pot half fill with water, add a little salt and bring to a boil.", "While the water heats, trim away the leaves from the cauliflower, keeping the stems; then coarsely chop cauliflower. When the water is nearly boiling, add the cauliflower, turn heat to medium, and cook the cauliflower 10-11 minutes or until it’s barely starting to get tender. (Don’t overcook or the mashed cauliflower will be mushy.] Dump cauliflower into a colander placed in the sink and let it drain at least 5 minutes so it’s not wet.", "Put cooked cauliflower back into the pan you cooked it in, add the sour cream, and use an Immersion Blender or Hand Mixer to puree the cauliflower. (Don’t overblend; I kept it slightly chunky. Remember it’s going to cook more in the oven.] Mix in the cup of grated Swiss Cheese and the green onions.", "Remove any wilted outer leaves of cabbage, cut the cabbage into quarters, and cut away and discard the core. Then slice cabbage about 3/8 inch thick. Shred the corned beef apart into strips and chop to make bite-sized pieces.", "Heat the olive oil over medium-high heat in a large non-stick frying pan (I used my favorite Green Pan to cook the cabbage.] When the oil is hot, add the cabbage, turn heat to medium, and saute the cabbage, seasoning with salt, pepper, and a little caraway seed if using. Cook about 4 minutes, or until it is starting to slightly brown on some edges. Add the corned beef and cook 1-2 minutes more.", "Turn off heat and let the pan cool down for a minute or two, then stir in the Thousand Island dressing.", "Spray a large casserole dish with non-stick spray or olive oil. (The dish I made this in was about 9\" x 12\".] Put half the mashed cauliflower into the dish and spread into a flat layer. Put the cabbage-corned beef mixture on top of the layer of cauliflower and sprinkle with 3/4 cup grated Swiss cheese. Spread the rest of the mashed cauliflower in a layer on top of that, and sprinkle the cauliflower with another 3/4 cup grated cheese.", "Bake uncovered for about 45 minutes, or until the mixture is bubbling hot and the cheese is starting to lightly brown on top. Serve hot." ]
[Name] BHUNa KHICHIDI [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-08-27T20:49:00Z [Description] Khyati's Health-O-Meter Says: Yellow lentils are high in protein, fiber and a very good source of cholesterol lowering fiber. It is a good source of essential amino acid and micro nutrients such as vitamins and minerals. It improves digestion, diabetes control, control of cancer, weight loss, a solution for anemia, and better electrolyte activity due to potassium. Indian spices have antioxidant, anti-inflammatory and anti-bacterial properties too, thus making this recipe a high antioxidant meal. Brown rice is a healthy nutritious food. It is a whole grain that is low in calories, high in fiber and gluten free. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Indian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["yellow lentils", "brown rice", "ginger", "cinnamon stick", "clove", "bay leaf", "green chili", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["1. Wash rice and yellow lentils and soak it in water for 15 to 20 mins and drain the water and keep it aside .", "2. Heat saucepan add oil and add all the ingredients ( Cinnamon sticks ,cloves , bayleaf , ginger and green chillies ] saute it for 2 minutes .", "3.Add soaked rice and lentils and add 1 cup of water and bring it to boil ower the heat and cover the vessel adjust the quantity of water to make sure that the rice is well cooked .", "4. Serve in a rice dish. Garnished with coriander and sliced boiled egg white ." ]
[Name] Fourth of July Bean Casserole (Taste of Home) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-08-28T01:49:00Z [Description] I have to say this is my favorite baked bean recipe so far. I didn't add the extra sugar or packed brown sugar or the molasses because I thought it was too sweet already. I threw in some spicy mustard to give it more of a kick, but I will post as written. The beef and bacon make plain pork and beans so much better. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "28", "16", "15 1/4", "1/2", "1/2", "1/2", "1/2", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["bacon", "ground beef", "onion", "kidney beans", "lima beans", "barbecue sauce", "ketchup", "sugar", "brown sugar", "prepared mustard", "molasses", "salt", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.1 [FatContent] 13.0 [SaturatedFatContent] 4.5 [CholesterolContent] 30.9 [SodiumContent] 1106.2 [CarbohydrateContent] 52.7 [FiberContent] 7.8 [SugarContent] 25.4 [ProteinContent] 13.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large skillet over medium heat, cook bacon, beef, and onion until meat is no longer pink and drain. Transfer to a greased 2 1/2 quart baking dish and add all of the beans and mix well. In a small bowl combine the remaining ingredients and stir into beef and bean mixture. Cover and bake at 350 for 45 minutes. Uncover and bake 15 minutes longer.
[Name] QUICK & EASY SAUTÉED BROCCOLINI [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-08-28T14:09:00Z [Description] This recipe is the kind of side dish you want to serve at any elegant dinner! It has great flavors... just enough to compliment your main course... VIDEO https://www.youtube.com/watch?v=ciLCWCLKtt4 [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/c51d42lgSOmuP2B9eUQh_Quick-Saut%C3%A9ed-Broccolini-1_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "2", "2", "1/2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["sea salt", "butter", "lemon zest", "garlic cloves", "lemon juice", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.7 [FatContent] 5.8 [SaturatedFatContent] 3.6 [CholesterolContent] 15.3 [SodiumContent] 1213.8 [CarbohydrateContent] 0.9 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water to stop the cooking process for 2 minutes. Retransfer to the colander to drain.", "In a large skillet over medium heat, melt butter. Add lemon zest and pressed garlic; stir constantly for 1 minute. Pour in lemon juice, stir to blend and add broccolini; toss to coat. Crack some freshly ground black pepper and toss until heat through, about 1 ½ minutes. Serve immediately." ]
[Name] Overnight Oats With Dates & Strawberries [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT12H [PrepTime] PT10M [TotalTime] PT12H10M [DatePublished] 2018-08-29T16:21:00Z [Description] Make and share this Overnight Oats With Dates & Strawberries recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/16/ws4pgbdnTwSAjEvFqohn__MG_5780.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/16/i0115magSBeHRdHrb3YY__MG_5780.jpg"] [RecipeCategory] Breakfast [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "2", NA, NA, NA] [RecipeIngredientParts] ["rolled oats", "dates", "cinnamon", "salt", "fresh strawberries", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.5 [FatContent] 2.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 80.4 [CarbohydrateContent] 42.3 [FiberContent] 6.2 [SugarContent] 12.1 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a blender, combine almond milk, dates, cinnamon, and salt. Blitz until smooth. In a bowl, combine oats and date mixture. Cover and allow to set in fridge overnight. To serve, spoon a portion of oat mixture in a bowl. Top with strawberry jam, fresh toasted walnuts, and fresh strawberries.
[Name] OG Avo Smash [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT12H [PrepTime] PT15M [TotalTime] PT12H15M [DatePublished] 2018-08-29T16:24:00Z [Description] Make and share this OG Avo Smash recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/17/P95YWRrJR8uJIRqoOGEl__MG_6112.jpg" [RecipeCategory] Onions [Keywords] ["Avocado", "Vegetable", "Low Protein", "Low Cholesterol", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["red onion", "grape tomatoes", "salt", "olive oil", "lemon juice", "avocado", "lemon juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 365.9 [FatContent] 22.6 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 332.5 [CarbohydrateContent] 41.0 [FiberContent] 9.2 [SugarContent] 7.9 [ProteinContent] 7.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] To make the pickle mix, combine all ingredients in a bowl and allow to pickle overnight or a minimum 2 hours. For the avoidance smash, combine ingredients in a food processor or blender and blitz until smooth. To assemble, spread avocado on toasted sourdough and top with pickle.
[Name] Peach Amaretto Jam [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2018-08-30T02:08:00Z [Description] Please apply safe canning processes.  Many dry pectins come in 1.75 ounce packages. Be aware additional pectin may be needed. [Images] character(0) [RecipeCategory] Fruit [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "5 1/2", "1/2", "1", "1/3", "1/4"] [RecipeIngredientParts] ["sugar", "lemon juice", "Amaretto", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 674.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.4 [SodiumContent] 19.3 [CarbohydrateContent] 174.1 [FiberContent] 2.1 [SugarContent] 164.7 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 7 Cups [RecipeInstructions] Place mashed peaches into a 6 to 8 quart kettle. . Add lemon juice and pectin. Stir well. Place over heat and bring to a boil, stirring constantly. Add sugar, mix well. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down], add butter. Boil hard exactly 4 minutes. Remove from heat. Skim off foam. Stir in amaretto. Pour into 7 sterilized (8 ounce] canning jars. Processes in a canner for 10 minutes per safe canning practices.
[Name] NEW ENGLAND CRAB CAKES [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2018-08-30T14:10:00Z [Description] Crunchy, tasty with just the right balance of seasoning, these cakes are absolutely fabulous! This is a great recipe you can enjoy all year long... VIDEO https://www.youtube.com/watch?v=qWlo_pMKXeU [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/0cCw1FYiS8MwhRiTlEJ8_Crab-Cake-6_Fotor-1024x768%5B1%5D.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1/2", "1/2", "1/4", "1/4", "1", "1/4", "2", "6"] [RecipeIngredientParts] ["egg", "mayonnaise", "green onions", "milk", "lemon juice", "Worcestershire sauce", "panko breadcrumbs", "olive oil", "lemon wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.8 [FatContent] 15.2 [SaturatedFatContent] 4.3 [CholesterolContent] 73.3 [SodiumContent] 790.3 [CarbohydrateContent] 14.1 [FiberContent] 1.1 [SugarContent] 1.4 [ProteinContent] 17.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine crabmeat, egg, mayo, green onions, milk, lemon juice, hot sauce, Worcestershire sauce, and Old Bay Seasoning. Mix the ingredients before adding ½ cup of panko; stir until completely incorporated. Divide crab mixture into 6 equal parts and form patties. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours. A few hours later, place the remaining panko in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in bread crumbs; transfer to a plate. In a medium skillet over medium-high heat, add oil and clarified butter. When hot but not smoking, place crab cakes and cook for 3 minutes per side or until golden brown. When cooked, transfer them on a plate lined with paper towel to absorb any excess grease. Serve crab cakes with rémoulade sauce and a couple lemon wedges. Makes 6 cakes.
[Name] Rum Glazed Spiced Pecans [AuthorId] 211521 [AuthorName] NanciY [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2018-08-30T14:29:00Z [Description] This recipe is straight from my ATK cookbook because, why mess with perfection? The only change that I would make to this recipe is to quadruple it so that I can give one batch away and keep the other three for myself. I guess you COULD substitute all vanilla for the rum, but why? [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "3/4", "1/2", "1/8", "1/8", NA, "1", "2", "1", "1"] [RecipeIngredientParts] ["pecans", "sugar", "kosher salt", "ground cinnamon", "ground cloves", "ground allspice", "rum", "vanilla", "brown sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.0 [FatContent] 21.1 [SaturatedFatContent] 2.6 [CholesterolContent] 3.8 [SodiumContent] 231.1 [CarbohydrateContent] 7.8 [FiberContent] 2.7 [SugarContent] 4.9 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] Preheat the oven to 400'. Line a rimmed baking sheet with parchment, spray with cooking spray. Spread pecans in an even layer and toast for 4 minutes. Stir well, spread evenly and bake another 4 minutes or until fragrant. While nuts are toasting, combine spices in a large bowl, stir well and set aside. In a medium saucepot, combine rum, vanilla, brown sugar and butter and cook on medium heat until simmering. Stir in nuts and cook over medium heat, stirring constantly until most of the liquid is evaporated and the nuts are shiny. Immediately add the nuts into the bowl of spices and toss well. Spread onto parchment lined baking sheet and cool completely. Can be kept in a sealed container for up to two weeks. (But don't worry, they won't last that long.].
[Name] Sour Cream Coffee Cake [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-08-30T14:37:00Z [Description] Unlike many “quick-bread” types of coffee cakes, this one stays moist the next day. The sour cream in the batter is responsible for the moistness. https://bakeatmidnite.com/sour-cream-coffee-cake/ [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2 3/4", "4", "2", "3", "1", "1", "2", "2", "3/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt", "sour cream", "ground cinnamon", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.9 [FatContent] 29.7 [SaturatedFatContent] 15.1 [CholesterolContent] 122.6 [SodiumContent] 489.3 [CarbohydrateContent] 73.0 [FiberContent] 2.2 [SugarContent] 47.6 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Grease a 10-inch tube pan; set aside. In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed butter mixture, beating just enough after each addition to keep batter smooth. Combine cinnamon, nuts and remaining sugar in a separate bowl. Spoon a third of batter into the prepared pan. sprinkle a third of the cinnamon mixture over batter in pan. Repeat layers two more times. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
[Name] Roasted Watermelon Seeds [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2018-08-30T15:27:00Z [Description] Make and share this Roasted Watermelon Seeds recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1", "1"] [RecipeIngredientParts] ["coconut oil", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.0 [FatContent] 39.2 [SaturatedFatContent] 17.0 [CholesterolContent] 0.0 [SodiumContent] 3545.2 [CarbohydrateContent] 8.3 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 15.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Fill a medium-size bowl with water, and add salt until water is heavily salted. Place seeds in the bowl, and let sit for 1 to 2 hours. Preheat oven to 325°F. Line a baking sheet with parchment paper. Drain the seeds and place on a towel to pat dry; use the towel to remove any goo around the seeds, if possible. If coconut oil is firm, place a tablespoon or two in the microwave for 10-30 seconds, until melted. Toss the seeds with coconut oil, adding a little bit at a time until the seeds are lightly coated. The more seeds you get from your watermelon, the more coconut oil you will need. Scatter seeds in a single layer onto the baking sheet. Roast seeds for 25-35 minutes, until crisp, stirring after 15 minutes. Transfer to a paper towel and allow the seeds to cool completely before eating. To store, place seeds in a sealed container in the refrigerator. NOTE - measurements are approximate, needed to put something in for posting purposes.
[Name] Roasted Watermelon Seeds [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2018-08-30T19:40:00Z [Description] Make and share this Roasted Watermelon Seeds recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "2"] [RecipeIngredientParts] ["salt", "water", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.9 [FatContent] 40.0 [SaturatedFatContent] 26.2 [CholesterolContent] 0.0 [SodiumContent] 7010.3 [CarbohydrateContent] 4.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 7.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fill a medium-size bowl with water, and add salt until water is heavily salted. Place seeds in the bowl, and let sit for 1 to 2 hours. Preheat oven to 325°F. Line a baking sheet with parchment paper. Drain the seeds and place on a towel to pat dry; use the towel to remove any goo around the seeds, if necessary. If coconut oil is firm, place in microwave for 10-30 seconds, until melted. Toss the seeds with coconut oil, adding a little bit at a time until the seeds are lightly coated. The more seeds you get from your watermelon, the more coconut oil you will need. Scatter seeds in a single layer onto the baking sheet. Roast seeds for 25-35 minutes, until crisp, stirring after 15 minutes. Transfer to a paper towel and allow the seeds to cool completely before eating. To store, place seeds in a sealed container in the refrigerator.
[Name] Strawberry Banana Jam [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2018-08-30T21:18:00Z [Description] Make and share this Strawberry Banana Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Tropical Fruits", "Fruit", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "2", "7", "1/2", "1"] [RecipeIngredientParts] ["fresh lemon juice", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 817.1 [FatContent] 0.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.7 [SodiumContent] 28.9 [CarbohydrateContent] 211.3 [FiberContent] 1.1 [SugarContent] 199.7 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 7 Cups [RecipeInstructions] ["Bring boiling-water canner, half-full with water, to simmer. Wash jars (7 each 8-ounce canning jars] and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.", "Stem and crush strawberries thoroughly, one layer at a time. Mash banana thoroughly. Mix strawberries and banana. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.", "Stir sugar thoroughly into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred] on high heat, stirring constantly.", "Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.", "Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.]." ]
[Name] Sheet Pan Buffalo Cauliflower With Roasted Chickpeas and Kale [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-08-30T21:23:00Z [Description] A hearty vegetarian take on a sheet pan dinner! It’s hearty enough that you wont even miss the meat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/25/UdeHCRfnQDI6P0zh5aw5_0S9A3724.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/25/sfOxGvZ5ROaCCN1QbWBN_0S9A3693.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/25/43RXlKgDTLus92g0Ls1f_0S9A3708.jpg"] [RecipeCategory] < 60 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "1", "1", "1/2", "1 1/2", "1 1/2", "1/2", "1", "4", "1/4", "2"] [RecipeIngredientParts] ["cauliflower", "olive oil", "garlic powder", "onion powder", "chili powder", "dried oregano", "cumin", "salt", "black pepper", "chickpeas", "kale leaves", "blue cheese", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.2 [FatContent] 14.7 [SaturatedFatContent] 3.3 [CholesterolContent] 6.3 [SodiumContent] 1370.8 [CarbohydrateContent] 37.3 [FiberContent] 8.5 [SugarContent] 1.7 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400 degrees. Line a baking sheet with parchment paper.", "Trim the leaves of the cauliflower and then slice into thick steaks. Then cut each in half. Place on a large plate in a single layer. Drizzle with 1 tablespoon oil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup buffalo sauce. Rub the cauliflower pieces on both sides, and place in a single layer on the prepared baking sheet, to one side.", "In a small bowl, toss together the chickpeas, the rest of the spices, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly combined. Pour out on the baking sheet off to one side.", "Roast until the chickpeas begin to get crispy, about 15 minutes.", "Remove from the oven and place the kale leaves on the baking sheet, on the empty side. Drizzle the top with the remaining olive oil and season with the remaining salt and pepper.", "Return to the oven and continue to roast until the kale is crispy, about 10 to 12 minutes." ]
[Name] Sheet Pan Harissa Shrimp With Roasted Zucchini and Eggplant [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-08-30T21:23:00Z [Description] A spicy shrimp dinner, all roasted on a sheet pan. Sprinkle with feta and serve with store-bought tzatziki to cool down the spiciness. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/26/G4eunzzlTKJ83V4BY2lz_0S9A3785.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/26/T7YjFhabQDi1AStXKoxv_0S9A3816.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/26/OLRTvtl6RjWgeMST16xi_0S9A3832.jpg"] [RecipeCategory] Savory [Keywords] ["< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "1", "1/2", "1/2", "1/4", "1/4", "1", "1/2", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["zucchini", "olive oil", "salt", "black pepper", "garlic powder", "onion powder", "dried oregano", "crushed red pepper flakes", "eggplant", "shrimp", "harissa", "feta", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 247.1 [FatContent] 13.8 [SaturatedFatContent] 3.1 [CholesterolContent] 151.2 [SodiumContent] 1339.0 [CarbohydrateContent] 13.0 [FiberContent] 5.8 [SugarContent] 5.9 [ProteinContent] 19.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. In a medium bowl, toss together the zucchini, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, oregano, and red pepper flakes. Pour out onto the prepared baking sheet, and move to one side. Place the eggplant on the baking sheet, off to one side and drizzle with 1 tablespoon olive oil. Season with the remaining salt, pepper and za’atar if using. Roast until the zucchini and eggplant have begun to brown, about 15 minutes. In a large bowl, combine the shrimp, harissa and the remaining olive oil. Pour the shrimp onto the baking sheet, along with the veggies, off to one side. Return to the oven and roast for another 10 to 12 minutes. Sprinkle the shrimp with feta, and parsley. Serve with store-bought tzatziki and pita, if desired.
[Name] Sheet Pan Pork Milanese With Cabbage and Green Beans [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-08-30T21:23:00Z [Description] Make and share this Sheet Pan Pork Milanese With Cabbage and Green Beans recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/27/cGLD6BUySSO3aCQFx8xi_0S9A3773.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/27/M0TmecOSziiyGfIL2NnD_0S9A3730.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/27/v1MbgtsXRIynm47pk8i8_0S9A3759.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "1/3", "1/2", "1/2", "1", "1 1/2", "1 1/2", "1", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["bacon", "egg", "all-purpose flour", "panko breadcrumbs", "salt", "black pepper", "head of cabbage", "apple cider vinegar", "green beans", "olive oil", "garlic cloves", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 347.9 [FatContent] 13.6 [SaturatedFatContent] 3.0 [CholesterolContent] 51.9 [SodiumContent] 1194.3 [CarbohydrateContent] 48.2 [FiberContent] 9.7 [SugarContent] 11.6 [ProteinContent] 11.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400 degrees F.", "Line a baking sheet with parchment paper. Lay the bacon in a single layer and bake until crispy, about 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and then give it a rough chop.", "Place a cutlet in between two sheets of parchment paper and pound out with a rolling pin or meat mallet until thin. Transfer to a plate and continue pounding the rest.", "Place the flour in a shallow dish. Whisk the egg in a separate dish. Then combine the bread crumbs and Panko in a third dish. Divide the Cajun seasoning among each and stir to evenly combine.", "Dip each cutlet into the flour, then the egg and then the bread crumbs until well coated. Place on one side of the baking sheet from earlier, with the bacon grease still on it.", "Place the cabbage slices on the baking sheet and drizzle with 1 tablespoon of olive oil, 1 tablespoon of apple cider vinegar and season with salt and pepper.", "Place the green beans on the baking sheet, drizzle with the remaining olive oil and season with salt, pepper and minced garlic.", "Roast for 15 minutes and then flip over the cutlets, toss the cabbage and green beans and then bake for another 8 to 10 minutes, or until the cutlets are golden brown. Remove from the oven and sprinkle the cabbage with the bacon. Serve with lemon wedges." ]
[Name] Blended Coffee [AuthorId] 2002260357 [AuthorName] The L. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-08-30T21:31:00Z [Description] Make and share this Blended Coffee recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "1 1/4", "1/2"] [RecipeIngredientParts] ["brewed coffee", "ice cream", "sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.1 [FatContent] 10.9 [SaturatedFatContent] 6.7 [CholesterolContent] 43.6 [SodiumContent] 83.0 [CarbohydrateContent] 28.9 [FiberContent] 0.7 [SugarContent] 26.5 [ProteinContent] 3.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a blender and blend for 1 minute or until the ingredients are incorporated. Pour in mug and enjoy!
[Name] Sugar Free Strawberry Pie [AuthorId] 1358637 [AuthorName] Kimberly [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-08-30T21:34:00Z [Description] This is a very good sugar free recipe!  If you choose to use whipped topping, of course that will not be sugar free.   [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1358637/eXXtN1gzRaGWEJ2Wia8Q_2291679937515622.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] [NA, NA, "3", "3 -4", "1 1/2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["strawberry", "cornstarch", "water", "sugar substitute", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.8 [FatContent] 6.1 [SaturatedFatContent] 2.0 [CholesterolContent] 23.2 [SodiumContent] 101.7 [CarbohydrateContent] 13.8 [FiberContent] 0.7 [SugarContent] 1.0 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] In medium size sauce pan add the following ingredients: Sugar replacement, water, both boxes of sugar free jello. Separately, in a measuring cup place the cornstarch and just enough cold water to dissolve. Add to saucepan. Whisk all ingredients frequently. Once boiling, allow to boil for three minutes. Remove from heat source. Place on top of ice bath (this facilitates the cooling process]. When cool, add extracts (if you are using them], and whisk to combine. This mixture MUST be completely cooled prior to adding to the fresh cut strawberries. As pictured, I cut the strawberries in very large pieces. Feel free to slice, or cut up as you like. Add cooled mixture to strawberries. Gently toss to coat well. Pour mixture into pre-baked pie crust and place in fridge. Using the ice bath technique to chill the gel mixture expedites this recipe! It will set up in about an hour. Top with whipped topping if desired. Ice Bath- Use a bowl much larger than the saucepan containing the gel mixture. Fill half way with ice. When gel mixture is removed from the heat source, place hot pan on top of the ice and continue to whisk.
[Name] Egg Roll in a Bowl [AuthorId] 1767732 [AuthorName] Beifusar [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-08-30T21:34:00Z [Description] Egg Roll in a Bowl Makes 4 servings 2 tbsp of sesame oil 3 cloves garlic, minced 1/2 cup onions, diced 5 green onions (white and green parts) 1 lb ground pork 1/2 tsp ground ginger Salt and pepper to taste 1 tsp sirarcha or garlic chili sauce (I used the chili sauce) 14 oz bag of coleslaw 3 tbsp coconut aminos or soy sauce (I used soy sauce) 1 tbsp rice wine vinegar 2 tbsp toasted sesame seeds Per serving: Calories: 255 Fat: 18.7g Protein: 14.8g Carbs: 8g Fiber: 3.8g Net Carbs: 4.2g [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "1/2", "5", "1", "1/2", "1", "1", "3", "1", "2"] [RecipeIngredientParts] ["garlic cloves", "onion", "green onions", "ground pork", "ground ginger", "chili sauce", "cabbage", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.6 [FatContent] 33.2 [SaturatedFatContent] 10.2 [CholesterolContent] 81.8 [SodiumContent] 90.5 [CarbohydrateContent] 6.5 [FiberContent] 2.0 [SugarContent] 2.0 [ProteinContent] 21.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat sesame seed oil in large skillet over medium heat. Add the garlic, onion, and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant. Add the ground pork, ground ginger, salt, pepper, and Sriracha or garlic chili sauce. Sauté until pork is cooked through. Add the coleslaw mix, coconut aminos or soy sauce, and rice wind vinegar. Sauté until coleslaw is tender. Top with green onions and sesame seeds before serving.
[Name] Savory Stuffed Pumpkin [AuthorId] 2000712258 [AuthorName] Crowded Earth Kitch [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2018-08-30T21:35:00Z [Description] Here at Crowded Earth Kitchen, we don’t toss around the Signature Dish moniker lightly. If we label a recipe as a Signature Dish, you can rest assured that the recipe is a guaranteed, crowd pleasing success. Savory Stuffed Pumpkin fits the bill! In the photo shown, we’ve used a large pie pumpkin (about 12 inches in diameter). If you’d like, you can substitute six small (4 – 5 inch diameter) pie pumpkins – just reduce the final baking time by about 30 minutes. Can you use a fresh Halloween pumpkin? Well, sure – pumpkins grown for Jack-o-Lantern purposes are perfectly edible, but their flavor is hit or miss. For guaranteed rich flavor, we recommend using a pie pumpkin. They’re readily available at farm stands and supermarkets throughout autumn. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000712258/6gw3iXl1RKKucGq2ZTWX_p3.jpg" [RecipeCategory] Pumpkin [Keywords] ["Vegetable", "Christmas", "Thanksgiving", "Halloween", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2", "1", "1/4", "1/4", "1/4", "1/2", "1/2", "1/4", "4"] [RecipeIngredientParts] ["pumpkin", "olive oil", "seasoning salt", "butter", "apple", "raisins", "celery", "walnuts", "ground sage", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.2 [FatContent] 8.3 [SaturatedFatContent] 3.3 [CholesterolContent] 15.0 [SodiumContent] 515.5 [CarbohydrateContent] 20.9 [FiberContent] 1.3 [SugarContent] 9.6 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Step 1] Carefully cut a wide circle around the top of the pumpkin to remove the top. Use a large metal spoon to scrape out the inside of the pumpkin. (Save the seeds for a future recipe!]. Step 2] Use a pastry brush to lightly coat the inside of the pumpkin with olive oil, then sprinkle with seasoning salt. Place the pumpkin in a 9×13 baking pan, with the pumpkin top on the side – not covering the pumpkin – and bake in a preheated 375 degree oven for 30 minutes. Step 3] While the pumpkin bakes, saute the apple, raisins, celery, walnuts, sage, salt, and pepper in 2 tablespoons of butter. When apple and celery are slightly softened, remove from heat and toss with the bread cubes in a large bowl. Step 4] Be PATIENT with this step… using only 1/4 cup of chicken stock at a time, drizzle chicken stock lightly over the bread mixture. Gently toss, then repeat, until about 2 cups of chicken stock have been uniformly absorbed. If bread is still mostly dry, an additional cup of chicken stock (again, 1/4 cup at a time] may be added. Step 4] After 30 minutes, remove pumpkin from oven. The pumpkin will only be partially baked at this point; that’s fine. Gently spoon stuffing into the pumpkin. (Don’t pack the stuffing in too tightly; extra stuffing can always be baked next to the pumpkin in a separate, buttered dish!] Cover the pumpkin loosely with foil and return to the oven for an additional 30 minutes. Step 5] After an additional 30 minutes have passed, remove the stuffed pumpkin from the oven. Remove the foil. If the top of the stuffing is dry, drizzle chicken stock (1/4 cup at a time] over the stuffing until it is just softened. Poke the pumpkin flesh near the top of the pumpkin with a fork. If the pumpkin is done baking (as mini pumpkins may be], the fork will go into the pumpkin easily. If the fork meets resistance, your stuffed pumpkin will need to bake for an additional 20 – 40 minutes. Re-cover loosely with foil and return your stuffed pumpkin to the oven. Check every 20 minutes to see if your pumpkin is thoroughly baked. Be patient… a well baked pumpkin will taste like caramel deliciousness, but an under-baked pumpkin… not so much! Step 6] At last, your Savory Stuffed Pumpkin is ready to enjoy! Transfer to a serving platter by carefully lifting with two oven mitts. To serve, cut wedges from the center of the stuffing out to the sides, right through the pumpkin peel (this will be very easy]. Enjoy!
[Name] Green Peas Dhokla [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-08-30T21:37:00Z [Description] Khyati's Health-O-Meter Says:
[Name] Portuguese Stew [AuthorId] 188099 [AuthorName] Chef LauraMD [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2018-08-30T21:49:00Z [Description] Make and share this Portuguese Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1/2", "1", "1", "2", "1", "3", "1/2", "1/2", "1/2", "1/4 - 1/2"] [RecipeIngredientParts] ["turkey kielbasa", "potato", "kidney beans", "diced tomatoes", "cabbage", "onion", "carrots", "garlic cloves", "oregano", "basil", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.2 [FatContent] 16.0 [SaturatedFatContent] 5.4 [CholesterolContent] 57.1 [SodiumContent] 1498.6 [CarbohydrateContent] 46.6 [FiberContent] 10.4 [SugarContent] 11.7 [ProteinContent] 22.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients, bring to a boil, then reduce to a low simmer. . Cover and stir occasionally. Ready in 1-2 hours.
[Name] Better Than “Del Taco” Chicken Soft Taco’s [AuthorId] 1117794 [AuthorName] Lab Chef [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-08-31T09:22:00Z [Description] This is very close facsimile to Del Tacos chicken soft taco. As good as their tacos are these have a lot more flavor. Quick and simple to make. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1", "1/4", "1/4", "1/2", "1", "1/2", "1", "1", "2", "1/2", "10"] [RecipeIngredientParts] ["chicken", "limes", "garlic cloves", "brown sugar", "sour cream", "lime juice", "garlic powder", "salt", "iceberg lettuce", "roma tomatoes", "flour tortillas"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 980.4 [FatContent] 75.1 [SaturatedFatContent] 22.0 [CholesterolContent] 263.1 [SodiumContent] 1099.7 [CarbohydrateContent] 13.3 [FiberContent] 2.6 [SugarContent] 5.5 [ProteinContent] 62.7 [RecipeServings] 3.0 [RecipeYield] 10 Tacos [RecipeInstructions] Sauce: For sauce combine ranch dressing, sour cream, lime juice, garlic powder and salt and whisk well. Refrigerate and store up to 3 weeks. Chicken: Cut the chicken into 1 inch pieces. In a bowl, add lime juice, garlic, taco seasoning mix, 1 tablespoon of oil and brown sugar. Whisk well and add the cut up chicken. Cover and marinate for 4-6 hours. In a pan over medium heat, heat 1 tablespoon oil. Add chicken and cook, stirring occasionally, until lightly browned and cooked through. Remove from heat and keep warm. Heat tortillas in oven or microwave. To assemble, place chicken in the middle of warmed tortilla, top with lettuce and tomato, drizzle sauce, and sprinkle cheese.
[Name] Cold Brew Coffee Buttercream [AuthorId] 2002205938 [AuthorName] Milkmoon Kitchen [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-08-31T14:45:00Z [Description] The incredible punch of flavor from this buttercream comes from the super-strong cold brew incorporated into the meringue, and the brown sugar adds a delicious caramel undertone! Try it, it is entirely worth the effort. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002205938/oANW7T5sThCngjlHLHpz_SbS%204%20copy.jpg" [RecipeCategory] Dessert [Keywords] ["Winter", "Birthday", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1 1/3", "4", "1", "2", "2"] [RecipeIngredientParts] ["coffee beans", "water", "brown sugar", "cream of tartar", "unsalted butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 743.8 [FatContent] 61.4 [SaturatedFatContent] 38.9 [CholesterolContent] 162.7 [SodiumContent] 61.0 [CarbohydrateContent] 48.3 [FiberContent] 0.0 [SugarContent] 47.8 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] Place your coarsely-ground coffee beans in a lidded container and add the 4 cups water, stirring to fully saturate the beans. Cover and keep in the fridge or just on the counter overnight, or at least 8 hours. Strain through a cheesecloth or a clean dish towel you don’t mind staining, and set the cold brew aside, discarding the used grounds. Place your powdered egg whites (if using] in a small bowl and top off with the 14 tablespoons cold brew. Whisk gently but vigorously until you no longer see lumps. Pour into the bowl of your stand mixer and set aside. Place the 1/2 cup cold brew into a large, deep saucepan and add the brown sugar. It is important that the saucepan be deep because brown sugar syrup tends to boil up higher than white sugar, and you don’t want to have to deal with a syrup spill, trust me! \tSet over medium heat, stirring occasionally. Use a pastry brush dipped in water to melt the sugar crystals that form on the sides of the pan. When the syrup begins to boil, reduce the heat to low and insert a candy thermometer into the syrup. Allow it to continue to boil while moving on to the next step. Using the whisk attachment, whip the whites until frothy. Then, if using, sprinkle in the pinch of cream of tartar (this improves the strength of the meringue]. Keeping an eye on the temperature of the sugar syrup, increase the speed of the mixer to high to achieve stiff peaks. Ideally, you will time this to coincide with the sugar syrup reaching 240° F. If your whites reach stiff peaks before the sugar syrup reaches the correct temperature, reduce the mixer speed to the lowest setting and leave running until the syrup is ready. When the syrup reaches 240° F, increase the mixer speed to the highest setting. Remove the saucepan from the heat and slowly pour the hot syrup down the side of the bowl into the egg whites, being very careful to avoid allowing the stream to hit the whisk and spatter. Pour slowly and steadily until all the syrup has been added, and continue beating the meringue until it becomes light and fluffy and holds its shape exactly when the beater is removed, roughly 3-5 minutes. After this time, the meringue may still be hot—if so, place the bowl in the refrigerator (or freezer] for 10-15 minutes until it has cooled all the way through. When the meringue has cooled, place the bowl back on the mixer, replacing the whisk with the paddle attachment. Begin mixing on low, and add the butter 1/4 cup (half a stick] at a time, beating well after each addition. Once the butter is added, increase the speed to medium and beat the buttercream until it becomes light and fluffy. It may look soupy or curdled shortly after all the butter is added—this is okay! Just keep on beating it and it will whip up into a light, fluffy cloud. Add the vanilla additional grounds, if using, and beat on low speed until incorporated. Use straight away or keep in the refrigerator for up to 2 weeks in an airtight container, bringing to room temperature and beating until smooth to use. Enjoy!
[Name] Pumpkin Spice Latte Cake [AuthorId] 2002205938 [AuthorName] Milkmoon Kitchen [CookTime] PT40M [PrepTime] PT6H [TotalTime] PT6H40M [DatePublished] 2018-08-31T14:45:00Z [Description] This festive fall cake is full of delicious pumpkin spice flavor. It's moist and delicious, yet sturdy enough to build up the layers extra high! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002205938/BjzII57AT4uBqAzNijGV_PS%20Pic%204.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/36/eO8qXvCQkQt0G2AF6iyQ_ps%20pic%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/36/80UOULQGQOWpN0nbiYzB_ps%20pic%202.jpg"] [RecipeCategory] Dessert [Keywords] ["Winter", "Birthday", "For Large Groups", "Oven", "From Scratch"] [RecipeIngredientQuantities] ["5", "1/2", "2 1/2", "2", "4", "1", "1", "1/2", "1/2", "1 1/2", "1 1/2", "6", "1 1/3", "1 1/3", "2 1/2", "1/2", "1", "4 -5", "1/4", "2", "1", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["cake flour", "powdered milk", "baking soda", "baking powder", "ground cinnamon", "ground nutmeg", "ground ginger", "ground allspice", "ground cloves", "fine salt", "unsalted butter", "eggs", "white sugar", "light brown sugar", "canned pumpkin", "coffee", "water", "vanilla", "cocoa powder", "Cold Brew Coffee Buttercream", "Milkmoon Meringue Buttercream", "white chocolate", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 414.0 [FatContent] 17.6 [SaturatedFatContent] 10.5 [CholesterolContent] 96.9 [SodiumContent] 473.6 [CarbohydrateContent] 59.8 [FiberContent] 2.2 [SugarContent] 30.1 [ProteinContent] 5.6 [RecipeServings] 20.0 [RecipeYield] 1 cake [RecipeInstructions] —Bake Your Cakes—. Preheat your oven to 350. Prep two 5” round 3” deep, two 6” round 3” deep, and two 7” round 3” deep pans by greasing the bottoms and laying down a baking paper circle at the bottom of each. Combine your dry ingredients (excluding the cocoa powder] in a medium mixing bowl and set aside. You can replace the spices listed with an equal amount of commercial pumpkin spice, or your own signature mix if you’re fancy like that. In a small bowl, combine the pumpkin, vanilla, and cold brew, whisking to combine. Set aside. Place your room temp butter, eggs, and both kinds of sugar in the bowl of your stand mixer. Using the paddle attachment, cream on medium until lightened in color, fluffy, and totally smooth, about 3-5 minutes. If it looks like the mixture has broken (the fat and liquid ingredients are separated], keep creaming until it all comes together. Scrape your bowl with a spatula to make sure nothing’s sticking to the sides. Add your pumpkin mixture and continue to beat until combined. Shifting the mixer to low speed, incorporate your dry mixture in two additions making sure to beat just until combined after each. Scrape your bowl and mix for just another few seconds to make sure the batter is homogeneous. —Create Your Marble Batter—. Take 4 cups of batter and set in a medium bowl. Mix in the 3 teaspoons orange gel coloring (I used CK Orange] until the batter is a solid color. Pour enough of this batter into each of your two 3” deep, 5” round pans that it reaches halfway up the side. Next take 3 more cups of batter and combine with the 1/4 cup cocoa powder, mixing until totally incorporated. Place alternating scoops of brown, tan, and remaining orange batter into your remaining four larger cake pans, doing your best to make sure the batter comes up to about halfway up the side of the pan in all four. It’s okay if they aren’t all exactly even. Bake your cakes for 35-45 minutes, and remove from the oven when a cake tester or toothpick inserted into the center comes out clean. Allow to come to room temperature on a cooling rack, then cover with foil and put the cakes in the fridge for about an hour, until cold. To de-pan, remove from the fridge and slide a paring or butter knife around the outside to free the cake. Invert and gently shake out your cake. —Make Your Buttercream—. Follow the recipes for two batches of Cold Brew Coffee Buttercream and one batch of Milkmoon Meringue Buttercream. —Prep Your Base—. Level the tops of your 6” and 7” cakes, and torte (split] each cake into two for a total of eight layers. Keep the smaller 5” cakes aside. Stack your cake layers on an 8” or 9” round cardboard cake circle or board (it’s best if the board or circle is completely flat, so a plate may not work great] starting with the 7”s then adding the 6”s, filling the layers with Cold Brew Coffee Buttercream. Refrigerate for at least 1 hour, or until the cake firms up completely. Trim the caramelization from the sides of your cake, doing your best to emphasize the slight angle from the 6” round top to the 7” round base. You’re basically making an upside down cup shape. —Frost the Cake—. Add a very thin crumb coat of coffee buttercream to the top of the cake, then press a 6” round acrylic circle or waxed cardboard round onto the top. Cutting the tip off of a disposable piping bag to leave a 1/2 inch circle at the end, pipe your remaining coffee buttercream onto the sides of the cake, leaving space at the top and the bottom for the “whipped cream” you’ll be adding shortly. Keep the edges of your coffee buttercream wavy and organic, which will look more realistic! Use a straight edge to smooth the coffee buttercream—I use a tall plastic quilting ruler! Use that acrylic or cardboard round at the top to guide your straight edge, creating a perfectly smooth finish. Refrigerate until firm. Pipe plain white buttercream at the top and bottom of the cake’s sides, leaving little gaps here and there between the white buttercream and coffee buttercream in the top area of the cake. Make another pass with your straight edge, getting your “whip” nice and smooth, and flush with the coffee buttercream. Refrigerate until firm. Mix a few squirts or orange gel into about 1/2 cup white buttercream to create a bright pumpkin-y color. Remove your firmed cake from the fridge and push this orange buttercream into the spaces you left up at the top between the white and the coffee buttercream using a small icing spatula. Refrigerate until firm, then use the icing spatula to scrape down any messy buttercream to reveal clean lines underneath. —Flip the Cake—. You heard me. You’re going to place your nice cake board or cake plate so it’s ready on the counter, pick up your cake, place a hand on either side, and flip it so that the 7” end is at the top and the 6” end is at the bottom. Your cake needs to be super thoroughly chilled before you do this step, so definitely make sure it has spent a cumulative 2-3 hours in the fridge! Center the cup-shaped cake on your board (When you’re cutting the cake just remember that you have a second board at the very bottom of the cake. You can also remove that board on the 6” side if you want the cake to go straight onto the final fancy board, but it’s a somewhat riskier move when you’re flipping the cake]. Carefully pinch the 8 or 9” round you were using as the base of the cake before you flipped it and gently pull it up, moving around the cake as you pop it up off of the buttercream on the sides. Remove it entirely to reveal your bare cake top. —Create the Pumpkin Surprise Topping—. Using a sharp paring knife, carve down the two 5” orange cakes into domes, one with a knob on the top for the pumpkin’s “stem.” Using a dab or two of the orange buttercream from earlier, join your cake domes on the flat sides to create a delicious mini-pumpkin! Smooth a small amount of white buttercream to the top of the flipped cake, and center your mini-pumpkin on the top. Using another disposable piping bag with a 1/2” hole at the tip, pipe white buttercream over the pumpkin and then smooth with a small icing spatula to create a nice mound that entirely obscures the pumpkin within. Use the largest closed-star or regular star piping tip you can find to pipe a swirl of white buttercream over the pumpkin surprise to create the “whipped cream” topping. You can use a Wilton 2D, although I found a set of even bigger jumbo piping tips online (Jusbe brand] and used their closed star tip to create my cake. Refrigerate for at least 20 minutes to firm up the outside of the buttercream. In the meantime make a small amount of drizzle by placing your white chocolate or candy wafers and heavy cream in a microwaveable bowl and microwave for 15 seconds at a time, stirring frequently, until the chocolate has dissolved. Mix in a squirt of orange gel coloring to achieve a bright pumpkin color, or you can stir in a little leftover orange buttercream if you have any. Place the ganache in a squeeze bottle if you have one, or just use a spoon to drizzle it all over the “whipped cream” buttercream swirl. —Finishing Touches—. This is a bonus step that is optional, but really does tie everything together! Cut out a three-inch circle of green fondant and apply it to the side of the cake. Using a paintbrush dipped in white edible paint (I use Edible Art paint by Sweet Sticks], you can either freehand a pumpkin shape (or your initials, or anything else you want to add!] or you can create a stencil like I did. I used an x-acto knife to cut out my pumpkin design from plain paper, and then stuck it onto the fondant round, painted over it, and peeled it away to leave a fun pumpkin design. I finished my latte look by cutting a super cute paper straw in half and inserting both pieces into the swirl. —Cutting the Cake—. While the outside of this cake is awesome, the best part is what’s going on inside! When you cut your slices of cake, you will slowly reveal the pumpkin shape hidden under the swirl on top! Make sure you take a pause once you’re halfway through cutting up the cake so everyone can admire the detail you put into the super fun design! Enjoy!
[Name] Husker Tailgate Spicy Taco Soup [AuthorId] 740213 [AuthorName] Raw Chef [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-08-31T16:22:00Z [Description] Make and share this Husker Tailgate Spicy Taco Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/39/Ev4fkkIRSQaW1nvynV3y_taco%20soup.JPG" [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 - 2 1/2", "1", "2", "1/2", "2", "2", "2", "2", "3", "2", "1", "2", "4", "3", NA] [RecipeIngredientParts] ["ground beef", "onion", "garlic", "pinto beans", "kidney beans", "corn", "tomatoes and green chilies", "diced tomatoes", "beef broth", "Velveeta cheese", "sour cream", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 713.7 [FatContent] 24.5 [SaturatedFatContent] 9.8 [CholesterolContent] 90.7 [SodiumContent] 1853.3 [CarbohydrateContent] 83.6 [FiberContent] 21.6 [SugarContent] 13.4 [ProteinContent] 45.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large stock pot or dutch oven, brown ground beef and diced onion over medium-high heat.", "Drain meat/onion mixture in colander and return to pot.", "Stir in minced garlic and both taco seasoning packets and brown over medium heat for another couple of minutes.", "Add remaining ingredients (except Velveeta and sour cream]. Bring to a boil and then reduce heat to low, cover and simmer for 30-45 minutes.", "Add Velveeta and sour cream and stir until incorporated. Serve with Fritos or tortilla chips." ]
[Name] Om,n Condiment [AuthorId] 2002254286 [AuthorName] afshin a. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-08-31T16:25:00Z [Description] Make and share this Om,n Condiment recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3", "2", "1", "2", "10"] [RecipeIngredientParts] ["eggs", "tomato paste", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.4 [FatContent] 16.5 [SaturatedFatContent] 4.0 [CholesterolContent] 372.0 [SodiumContent] 400.0 [CarbohydrateContent] 6.8 [FiberContent] 1.3 [SugarContent] 4.3 [ProteinContent] 13.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix the eggs in a small pot, heat a small pan, pour in the oil,Then pour the mixed eggs, as flat. Next fry one side, in low temperature for one side, closed by a lid. bring the omelette after 46 seconds-1 minute frying out, fold it into a square shape, and insert it in a small serving pot. Next solve the rest ingredients with water into a small pot, and heat the ingredients in a small pan, for 30 seconds moving them with spoon. When sauce is made ready pour it on the omelette.
[Name] Om,n Condiment [AuthorId] 2002254286 [AuthorName] afshin a. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-08-31T16:25:00Z [Description] Make and share this Om,n Condiment recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002254286/K4lXPbBSwaiknO45htsQ_jl.png" [RecipeCategory] European [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3", "2", "1", "2", "10"] [RecipeIngredientParts] ["eggs", "tomato paste", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.4 [FatContent] 16.5 [SaturatedFatContent] 4.0 [CholesterolContent] 372.0 [SodiumContent] 400.0 [CarbohydrateContent] 6.8 [FiberContent] 1.3 [SugarContent] 4.3 [ProteinContent] 13.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix the eggs in a small pot, heat a small pan, pour in the oil,Then pour the mixed eggs, as flat. Next fry one side, in low temperature for one side, closed by a lid. bring the omelette after 46 seconds-1 minute frying out, fold it into a square shape, and insert it in a small serving pot. Next solve the rest ingredients with water into a small pot, and heat the ingredients in a small pan, for 30 seconds moving them with spoon. When sauce is made ready pour it on the omelette.
[Name] Piña Colada Sponge Cake (Gluten-Free) [AuthorId] 2002182960 [AuthorName] Greggy [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2018-08-31T16:37:00Z [Description] Make and share this Piña Colada Sponge Cake (Gluten-Free) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/42/kDQwzXLSxqbAqMOgpDog_P1010026.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/42/Z0cO68FQGCqZ6ydM9uG3_P1010019.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/42/PcbHduTRqqMGXigv0lbG_P1010025.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/42/vtbix0CyQM2Pkglm3P6g_P1010013.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/42/R3F7O6RxOfDzscKwPf8w_P1010014.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/42/JJ3RQ5JrQS67swDByU0T_P1010015.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/42/vkaUAwkeQV6f6h2wWGSa_P1010016.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/42/eKhoQ3MrQa6wCgEPvYLf_P1010017.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002182960/E0g4hbpSRqYrenVBAwPu_jenna%20marbles.JPG"] [RecipeCategory] Beverages [Keywords] ["Dessert", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/3", "1", "10", "2", "1/4", "1 1/4", "1 1/4", "2 1/2", "1/4", "1", "1", "2", "4 1/2", "2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["coconut oil", "coconut cream", "pure maple syrup", "vanilla extract", "sea salt", "gluten free baking powder", "baking soda", "vegan butter", "vanilla", "powdered sugar", "sea salt", "coconut cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.6 [FatContent] 8.1 [SaturatedFatContent] 4.9 [CholesterolContent] 0.0 [SodiumContent] 81.3 [CarbohydrateContent] 44.5 [FiberContent] 0.8 [SugarContent] 41.5 [ProteinContent] 1.5 [RecipeServings] 20.0 [RecipeYield] 2 6-inch cakes [RecipeInstructions] ["For the Sponge Cake:", "1. Preheat oven to 350 degrees Fahrenheit.", "2. Melt coconut oil in the microwave in a large bowl.", "3. Add the coconut cream, pineapple juice, lemon juice, maple syrup, vanilla, salt and almond flour.", "4. Sift in the Gluten-free flour, baking powder and baking soda. Mix until well combined.", "5. Pour into parchment lined baking pans.", "6. Bake for 15-18 minutes until the cake bounces to touch and toothpick comes out clean, when poked.", "7. Set aside until warm, then cover with plastic wrap and allow to cool. Plastic wrap allow the moisture to lock-in. You could wrap and freeze these cakes as well.", "For the Piña Colada Buttercream:", "1. Using a stand mixer or hand mixer with a whip attachment, whip the vegan butter until fluffy.", "2. Slowly add in the powdered sugar until combined.", "3. Add in vanilla and coconut extract. Slowly add your vanilla increments, until you get the desired consistency. Store in a sealable container, ready for frosting a cake or cupcakes.", "For the Piña Colada Simple Syrup:", "1. Mix equal parts coconut cream with pineapple juice and use to soak the sponge for some extra flavor and moisture." ]
[Name] Sheet Pan Turkey Caprese Meatballs With Rosemary Smashed Potatoe [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-08-31T18:14:00Z [Description] Description: Try these turkey caprese meatballs and rosemary smashed potatoes the next time you’re in need of a quick and super delicious weeknight meal! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/43/AnC73kACRNcV5Iv9WfPg_0S9A3862.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/43/N0zuXPrLRCiSTMedSuUR_0S9A3842.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/43/QADIScAQNuZwjdGciYfg_0S9A3874.jpg"] [RecipeCategory] Potato [Keywords] ["Poultry", "Vegetable", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "1/2", "1/4", "2", "1", "1 1/2", "3", "2", "4", "1/4"] [RecipeIngredientParts] ["ground turkey", "egg", "salt", "black pepper", "crushed red pepper flakes", "parmesan cheese", "fresh parsley", "small red potato", "cherry tomatoes", "olive oil", "fresh rosemary", "fresh mozzarella cheese", "fresh basil leaf"] [AggregatedRating] 4.0 [ReviewCount] 6.0 [Calories] 541.6 [FatContent] 29.1 [SaturatedFatContent] 9.1 [CholesterolContent] 152.8 [SodiumContent] 1048.6 [CarbohydrateContent] 33.4 [FiberContent] 4.1 [SugarContent] 3.6 [ProteinContent] 37.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, grease with cooking spray, and set aside. In a large bowl, combine the turkey, egg, Italian seasoning, 1/2 teaspoon salt, 1/2 teaspoon black pepper, pepper flakes, bread crumbs, parmesan and parsley until evenly incorporated. Form into balls about the size of a golf ball and place on one side of the baking sheet. Scatter the tomatoes around the meatballs. Place the potatoes, in a single layer, on the other side of the baking sheet. Drizzle everything with olive oil and season the potatoes with the remaining salt and pepper. Roast in the oven for about 20 minutes, or until the potatoes are soft enough to smash. Give them a gently push down with a potato masher. Then drizzle with a bit more olive oil and sprinkle with chopped rosemary. Return to oven for another 10 minutes. Remove once more and top the meatballs and tomatoes with the cheese. Place under the broiler until melted through, about a minute. Top with basil and serve.
[Name] Sheet Pan Kung Pao Beef With Roasted Garlic Broccolini [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2018-08-31T18:14:00Z [Description] Make and share this Sheet Pan Kung Pao Beef With Roasted Garlic Broccolini recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/44/aEO8bPlrT3q5BjlQrMl0_0S9A3944.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/44/i0ewiUkkQbiBaWp7zbvV_0S9A3956.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/44/ebdxZCmTfqds7nWESCAo_0S9A3977.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Chinese", "Asian", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "6", "2", "2", "1/2", "2", "1", "2", "1", "1", "2", "1", "1", "1/2", "1/2", "8 -10", "4", "1/2", "1", "2", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["dry sherry", "soy sauce", "baking soda", "cornstarch", "hoisin sauce", "sugar", "olive oil", "garlic cloves", "fresh ginger", "beef sirloin", "red bell pepper", "green bell pepper", "scallions", "roasted peanuts", "olive oil", "garlic cloves", "salt", "black pepper", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 591.2 [FatContent] 40.5 [SaturatedFatContent] 9.5 [CholesterolContent] 86.1 [SodiumContent] 2831.8 [CarbohydrateContent] 23.3 [FiberContent] 4.2 [SugarContent] 11.6 [ProteinContent] 34.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside. In a large measuring cup, whisk together all of the sauce ingredients until well combined. In a large bowl, combine the beef, sauce, bell peppers, dried chilies and scallions. Allow to marinate in the fridge for at least 10 minutes. Pour out the beef and veggie mixture onto one side of the baking sheet. Place the broccolini on the other side and drizzle with oil and season with garlic, salt, pepper and pepper flakes. Roast for 20 minutes. Remove from oven and then give the beef a stir. Sprinkle with peanuts and return to oven for another 15 minutes. Garnish with scallions and serve.
[Name] Sheet Pan Shrimp Scampi [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-08-31T18:14:00Z [Description] A super quick, yet super delicious sheet pan supper. This oven baked shrimp scampi is served with garlic bread and cauliflower rice.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/45/SjeciR9RVaFanFNKpGL5_0S9A3990.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/45/Y2EXIyadR5CA4lDxYu2n_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/45/AlNMkbMaQumVxDxGeDvp_0S9A3978.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/45/AMhPdz4SQ5ivKBXTJosB_IMG_0200.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/45/CKCHsltQEuRqojF3ZpQu_0S9A3983.jpg"] [RecipeCategory] < 30 Mins [Keywords] ["Oven", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1/2", "1/4", "2", "4", "1", "3", "2", "1", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "olive oil", "salt", "crushed red pepper flakes", "lemon zest", "garlic cloves", "baguette", "parmesan cheese", "shrimp", "rice", "fresh parsley", "lemon"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 728.9 [FatContent] 28.1 [SaturatedFatContent] 13.0 [CholesterolContent] 334.9 [SodiumContent] 1678.0 [CarbohydrateContent] 76.9 [FiberContent] 2.0 [SugarContent] 0.7 [ProteinContent] 39.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside. In a small saucepan, melt the butter over low heat. Stir in the salt, pepper flakes, lemon zest and garlic. Remove from heat and let cool slightly. Cut the baguette to open it up and then cut each half in half. Place the four pieces onto on side of the baking sheet. Brush with a bit of that garlic butter mixture and then top with the parmesan. In a large bowl, toss together the shrimp with the remaining garlic butter sauce. Pour out onto one side of the baking sheet. Place the cauliflower rice in the middle of the baking sheet and season lightly with salt and pepper. Roast until the shrimp is bright pink and the bread has slightly browned, about 12 to 15 minutes. Remove from the oven and garnish with parsley. Serve with lemon sliced.
[Name] BBQ Meatloaf With Roasted Sweet Potatoes and Sugar Snap Peas [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-08-31T18:14:00Z [Description] A complete cheesy barbecue meatloaf dinner baked in the oven and served with roasted sweet potatoes and sugar snap peas! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/46/LevsaapZQxarvPtLbiZz_0S9A3924.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/46/B0IIkrayRea0Ce2Igjdk_0S9A3899.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/46/4X4Q28Q1TIC46YD6PBnn_0S9A3910.jpg"] [RecipeCategory] Meatloaf [Keywords] ["Yam/Sweet Potato", "Potato", "Vegetable", "Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/2", "1", "1/2", "1 1/3", "1/2", "1", "3", "1", "3", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["egg", "black pepper", "barbecue sauce", "yellow onion", "garlic clove", "sweet potatoes", "sugar snap pea", "olive oil", "salt", "black pepper", "garlic powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 776.5 [FatContent] 34.4 [SaturatedFatContent] 11.9 [CholesterolContent] 171.9 [SodiumContent] 1660.0 [CarbohydrateContent] 71.2 [FiberContent] 8.3 [SugarContent] 29.2 [ProteinContent] 45.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and grease with cooking spray, set aside. In a large bowl, combine all of the meatloaf ingredients (except for 1 cup of BBQ sauce] until evenly incorporated. Divide the mixture into four, and then shape each into a small loaf. Place the loaves onto one side of the prepared baking sheet. Top each meatloaf with some of the remaining BBQ sauce. Place the sweet potato wedges on the opposite side of the baking sheet. Then place the peas next to the potatoes, making sheet to separate the two. Drizzle the potatoes and peas with oil and then season with salt, pepper, paprika and garlic powder. Roast until the potatoes have softened and the meatloaf is cooked through, about 25 to 30 minutes.
[Name] Violet Orange Blossom Honey Ice Cream [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT3H [PrepTime] PT40M [TotalTime] PT3H40M [DatePublished] 2018-08-31T19:18:00Z [Description] Make and share this Violet Orange Blossom Honey Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3"] [RecipeIngredientParts] ["heavy cream", "half-and-half", "orange blossom honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1151.7 [FatContent] 115.9 [SaturatedFatContent] 72.1 [CholesterolContent] 415.6 [SodiumContent] 189.9 [CarbohydrateContent] 21.4 [FiberContent] 0.0 [SugarContent] 5.0 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] heat the heavy cream to a simmer. add orange blossom honey. add violet syrup. remove fom heat and blend well with blender in deep bowl. prepare mixture for ice cream maker. serve when semi hard.
[Name] CINNAMON OATS SMOOTHIE [AuthorId] 2002170767 [AuthorName] nutritionbalance [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-09-01T10:32:00Z [Description] Khyati's Health-O-Meter Says: Oats are high in soluble fiber and beta- glucan which is a protective factor against bad cholesterol (LDL). Oats in combination with milk is a very good cereal protein combination which provides calcium, protein and potassium which helps maintain healthy blood pressure. Cinnamon is an excellent source for regulating blood sugar and improving alertness and concentration. Yogurt is an amazing source of protein and calcium and these ingredients together makes this smoothie tasty as well as healthy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002170767/deencHhcRXzuPJvKisHF_1496377029_large.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Fruit", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["oats", "milk", "apple", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Step 1. Peel the skin of th apple, cut it into small pieces. Step 2. Blend oats, apple with the milk into an appropiate consistency. Step 3. Add a pinch of cinnamon powder on top, serve chilled.
[Name] Lumberjack Baked Beans [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-09-01T22:51:00Z [Description] Inspired by Jamie Oliver's recipe - https://eatsiptrip.10best.com/gallery/jamie-olivers-lumberjack-baked-beans-the-most-extreme-side-of-the-summer/ [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1/3", "1 1/2", "1 1/2", "1 1/2", "8", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["brown sugar", "apple cider vinegar", "dry mustard", "ground ginger", "salt", "bacon", "onion", "butter beans", "pinto beans", "red kidney beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.1 [FatContent] 3.3 [SaturatedFatContent] 1.0 [CholesterolContent] 3.6 [SodiumContent] 684.3 [CarbohydrateContent] 70.8 [FiberContent] 10.6 [SugarContent] 37.3 [ProteinContent] 12.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Then add brown sugar to a mixing bowl. Add apple cider vinegar over brown sugar. Add ginger to your sauce mixture, then whisk everything together. Cook up the bacon bits in a hot pan until they are crispy. Place crispy bacon to the side and save the bacon grease. Add chopped onions to the same pan you cooked the bacon. Pour sauce over onions and simmer for 8 – 10 minutes. Create mixture of beans in a baking dish. Add bacon to the dish. Pour sauce over the beans and bacon. Mix thoroughly. Bake for 1 hour covered. Remove dish from oven, stir, and cook uncovered for another 30 minutes.
[Name] Any-Fruit Cobbler [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-09-02T00:37:00Z [Description] Easy-peasy recipe from the Washington Post. I used stevia-sugar blend, and less of it (1/3 c., when 1/2 = sugar) and it was plenty sweet! [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "4", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "flour", "baking powder", "fine sea salt", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.3 [FatContent] 9.2 [SaturatedFatContent] 5.7 [CholesterolContent] 24.4 [SodiumContent] 159.7 [CarbohydrateContent] 18.3 [FiberContent] 0.6 [SugarContent] 2.2 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Step 1: Preheat the oven to 350 degrees. Step 2: Place the butter in a large (10- to 12-inch] cast-iron skillet (may substitute a large ovenproof baking dish] and place in the oven so the butter melts; this should take 5 to 7 minutes. Step 3: Meanwhile, place the fruit in a mixing bowl. Use a potato masher to mash it just enough so that the pieces release some of their juices. If the fruit is tart, sprinkle a little sugar on top. Step 4: Whisk together the flour, baking powder and salt in a medium bowl. Add the cup of sugar, milk and vanilla extract, stirring to form a smooth batter. Step 5: Remove the skillet from the oven. Carefully pour the melted butter from the skillet into the batter, stirring to combine, then pour the batter all at once into the skillet (it should begin to puff and set around the edges]. Add the fruit and its juices to the center of the batter. Step 6: Bake for 35 to 40 minutes, until the top is golden-brown and a toothpick inserted into the crumb comes out mostly clean. Serve warm, straight from the skillet.
[Name] Mini Chocolate Cookies Without Oven [AuthorId] 2002070105 [AuthorName] charu [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-09-02T17:14:00Z [Description] Chocolate Cookies - Not just a word, It melts my heart. When it is home, I am on cloud 9. You can make it just few steps and trust me you and your family members will fall in love with your fingures, and these cookies. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002070105/RHJPrADQjySYQs6DgISR_Mini%20Chocolate%20Cookies.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "5"] [RecipeIngredientParts] ["refined flour", "cocoa powder", "powdered sugar", "unsalted butter", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.8 [FatContent] 17.1 [SaturatedFatContent] 10.4 [CholesterolContent] 40.7 [SodiumContent] 8.2 [CarbohydrateContent] 30.3 [FiberContent] 3.1 [SugarContent] 10.0 [ProteinContent] 4.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Take butter on room temperature. It neither be chilled nor be melted. Beat up the butter with spoon or whisk until it turns into a smooth paste. Now add powdered sugar and beat it again until it turns in to a smooth white paste. There should be no lumps in it. Add Choco Powder, Baking Powder, and Refined Flour and mix it in the batter. You can add some chopped dry fruits. It will turn in to the form of dough. Now grease a plate and your hands as well. Make small bowls with the dough and put it on the plate. Mind the gap between cookies. After baking it will double in size. Put some dryfruit on it and press with a spoon. Before starting the process keep a kadhai/cooker on gas on low flame for 10 Minutes. Cover it with lid. If you are using cooker then remove the whistle and rubber. After 10 minutes put the plate on the stand in kadhai/cooker for 20 minutes. After 20 minutes it will bake and keep out from kadhai. Don't touch until it cools down, it can break. After cooling, enjoy the cooking. You can store them in an airtight container.
[Name] Starbucks Style Cold Coffee [AuthorId] 2002070105 [AuthorName] charu [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-09-02T17:23:00Z [Description] Most of time, we go outside to enjoy coffe and feel a quality time. Starbucks is one of the favourite place for coffee lovers. Cold Coffe is the speciality of them. All of us enjoy cold coffee at home, but miss that special taste. So today we'll know the secrete of that special taste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002070105/K5MyHvgSAWIEaYxzRENQ_Starbucks%20Style%20Cold%20Coffee.jpg" [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["coffee", "powdered sugar", "ice cream", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In lukewam water add coffee power and mix well. Save 4-5 pinch coffee powder. We'll use it later. Blend it mixer. Now add powdered sugar in mixer and blend again. Add 1.5 Mug milk and again blend for minute. Now add icecream an blend for 2 minute. Keep the mixi jar in freezer for 10 minute. It will help get more foam. After 10 Minutes pour in Mug and garnish with saved coffee powdered. Serve Chilled with Chocolate biscuits, Muffins or cake.
[Name] Rice Bowl With Rajma [AuthorId] 2002070105 [AuthorName] charu [CookTime] PT2H [PrepTime] PT6H [TotalTime] PT8H [DatePublished] 2018-09-02T17:33:00Z [Description] Rajma Rice is perfect to make a lunch memorable. In India every one loves it. My mother and brother fond of it. So today we will prepare Rajma and Rice and present them in a different way [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2002070105/4JsJ3cVZTY1PdHLZaeDA_Rice%20Bowl%20with%20Rajma.jpg" [RecipeCategory] Beans [Keywords] ["Indian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["kidney bean", "baking soda", "tomatoes", "green chili", "coriander leaves", "cumin seed", "turmeric powder", "salt", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash kidney beans and soak them overnight. Add baking soda and cook them in cooker on medium flame. Make paste with tomatos and green chillis. In a pan add oil after heating add cumin seeds, asafotida, turmeric power. Roast the spices. After rosting add tomato paste and roast it untill oil starts to leave pan. Now add boiled kidney beans and mix it in tomato paste. Add salt and coriander leaves. Soak rice in for 30 minutes in 2.5 bowl water. Cook them in cooker till one whistle on high flame. In a big bowl add rice and make a space in center of bowl. Keep it for 30 minutes. After 30 minutes fill the space with cooked kidney beans.
[Name] Creamed Chicken in Puff Pastry Shells [AuthorId] 53835 [AuthorName] Patty9901 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-09-02T19:50:00Z [Description] Make and share this Creamed Chicken in Puff Pastry Shells recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/2", "5", "6", "2", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["chicken breast", "frozen puff pastry shells", "mushroom", "green pepper", "broccoli floret", "butter", "all-purpose flour", "milk", "diced pimentos", "paprika", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 827.1 [FatContent] 55.9 [SaturatedFatContent] 19.1 [CholesterolContent] 85.2 [SodiumContent] 605.9 [CarbohydrateContent] 54.5 [FiberContent] 2.3 [SugarContent] 1.7 [ProteinContent] 27.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Braise chicken in chicken broth until cooked (about 20-30 minutes]. Cut into cubes. Strain broth and set aside. Bake pastry shells according to package directions. Meanwhile, in a large saucepan, saute the mushrooms, green pepper and broccoli in butter until tender; sprinkle with flour. Gradually stir in milk and about 1 cup of the reserved broth until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pimientos, paprika, chicken, salt and pepper. Cook and stir until heated through. Spoon into pastry shells.
[Name] Baked Eggs in Holes [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-09-03T16:02:00Z [Description] Make and share this Baked Eggs in Holes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000498330/YaWZBaGiQWmT7w0a7I5b_IMG_0110.JPG" [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "6", "6", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["unsalted butter", "eggs", "salt", "fresh ground black pepper", "cheese", "fresh herb", "avocado", "chopped tomato", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.4 [FatContent] 8.6 [SaturatedFatContent] 4.0 [CholesterolContent] 196.2 [SodiumContent] 71.5 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Line a large rimmed sheet pan with parchment paper or foil sprayed with nonstick cooking spray. Spread butter on both sides of each bread slice and place on prepared pan. Using a 2 to 2 1/2 inch cookie cutter or glass, cut a round from the center of each bread slice. Bake in oven for 5 minutes. Remove pan from oven and turn bread over. Carefully crack 1 egg into the center of each bread slice. Season with salt and pepper. Bake for 7-9 minutes, rotating pan halfway through, until egg whites are set but yolks are still runny. Using a large pancake lifter, transfer each serving to a plate. Serve immediately with any of the suggested toppings.
[Name] Blueberry Crumble Pie [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-09-03T20:14:00Z [Description] Make and share this Blueberry Crumble Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "9", "3/4", "3", "1/4", "1 1/2", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["blueberries", "blueberries", "graham cracker pie crust", "brown sugar", "all-purpose flour", "lemon peel", "vanilla extract", "sour cream", "granulated sugar", "butter", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.2 [FatContent] 16.5 [SaturatedFatContent] 6.8 [CholesterolContent] 22.6 [SodiumContent] 245.3 [CarbohydrateContent] 41.2 [FiberContent] 2.9 [SugarContent] 24.8 [ProteinContent] 3.3 [RecipeServings] 8.0 [RecipeYield] 1 piece [RecipeInstructions] Wash and let the blueberries dry. Heat oven to 375 degrees. Place blueberries in pie crust: set aside. Combine flour and sour cream then add vanilla extract and lemon peel, add brown sugar. Melt the butter. Add granulated sugar to butter and dissolve the sugar. Add bread crumbs to butter and sugar, mix well so bread crumbs are coated. Pour sour cream mixture over blueberries. Sprinkle bread crumbs over blueberries and sour cream mixture. Bake at 375 for 40 minutes or until set and bread crumbs are lightly browned. cool for 1 hour on a wire rack. If I have a lot of blueberries I will use a 9 inch pie crust.
[Name] Barbara's Vidalia Onion Dip [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-09-03T20:29:00Z [Description] Make and share this Barbara's Vidalia Onion Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2"] [RecipeIngredientParts] ["swiss cheese", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.0 [FatContent] 2.4 [SaturatedFatContent] 1.5 [CholesterolContent] 8.0 [SodiumContent] 17.1 [CarbohydrateContent] 1.7 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 2.5 [RecipeServings] 25.0 [RecipeYield] 1 [RecipeInstructions] Heat oven to 325 degrees. Mix Vidalia onions, Swiss cheese and mayonnaise together. Pour into an oven proof bowl. Bake at 300 degrees for 30 minutes. Serve warm with vegetables or crackers.
[Name] Smothered Chicken [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT1H15M [PrepTime] PT5M [TotalTime] PT1H20M [DatePublished] 2018-09-03T21:25:00Z [Description] Make and share this Smothered Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/Hn4NzmxWQFWc6watyoRL_Cajun%20Chicken%20Fricassee.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1/2", "1", "1/2", NA, "3 -4"] [RecipeIngredientParts] ["chicken", "chicken broth", "flour", "onion", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 623.1 [FatContent] 41.9 [SaturatedFatContent] 10.4 [CholesterolContent] 150.0 [SodiumContent] 887.6 [CarbohydrateContent] 14.5 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 43.9 [RecipeServings] 4.0 [RecipeYield] 2 pieces [RecipeInstructions] Season all sides of the chicken with salt and pepper. Heat skillet on medium high heat and then add oil. Once the oil is hot, sear all sides of the chicken until its golden brown. Set chicken aside when done. Add the flour and mix well. Cook until there is no lumps and the flour has turned a nice brown color. Slowly stir in the chicken broth, bring to boil to thicken. Return chicken to the skillet. Add onions (onion powder if using], and peppers (optional]. Cover and simmer for 1 hour. Uncover and simmer another 10 minutes to thicken if gravy is still thin. Serve hot with rice or mashed potatoes.
[Name] SPICY RED PEPPER JELLY [AuthorId] 2001004241 [AuthorName] CLUBFOODY [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-09-04T11:25:00Z [Description] This jelly is a great topping for baked brie but is also a delicious ingredient for other recipes. This condiment recipe is so easy to make, it's definitely a must have! VIDEO https://www.youtube.com/watch?v=qM1I2Q9Zgbg [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/59/G5bX7b2wSy288RLhfdfT_IMG_7250.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/68/59/U45P4j7HQ9OhY7JYwY0w_IMG_7248.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001004241/JE7girrbTeKy6cuBhPs2_Red-Pepper-Jelly-3_Fotor-1024x768%5B1%5D.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3 1/4", "3", "6", "2", "1", "1", "1/2", "1/8"] [RecipeIngredientParts] ["granulated sugar", "red pepper flakes", "white vinegar", "unsalted butter", "fresh tarragon", "sea salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 516.7 [FatContent] 2.5 [SaturatedFatContent] 1.3 [CholesterolContent] 5.1 [SodiumContent] 72.5 [CarbohydrateContent] 124.6 [FiberContent] 3.9 [SugarContent] 114.6 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 6 jars 250ml [RecipeInstructions] In a small bowl, whisk ¾ cup sugar with pectin; set aside. In a bowl of a food processor, combine red peppers and red pepper flakes; process for 15 seconds or until somewhat finely chopped. You should have about 2 ½ cups give or take. In a large pot over medium-high heat, add red peppers, sugar, white vinegar, butter, fresh tarragon and sea salt. Stir very well and bring it to a boil; cook for 4 minutes. Add sugar-pectin mixture and cook for an additional 4 minutes. If there are some larger chunks of pepper, purée with an immersion blender. To find out if it’s ready, dip a metal spoon in iced cold water. Dry it off and scoop up some jelly. Let it cool off to room temperature. If it sets up, it means it’s ready otherwise cook it a little longer. Remove from the heat and fill up the prepared jars. Process the jars in the boiling water bath for 10 minutes. Place them in a draft-free area and wait until the lids snap down. Makes 6 jars of 250ml.
[Name] Braised Red Cabbage With Apples [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-09-04T12:53:00Z [Description] Make and share this Braised Red Cabbage With Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "1/3", "1/4", NA, NA] [RecipeIngredientParts] ["red cabbage", "canola oil", "onion", "tart apples", "ground allspice", "salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.7 [FatContent] 5.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 55.4 [CarbohydrateContent] 25.9 [FiberContent] 5.6 [SugarContent] 16.1 [ProteinContent] 3.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired. Tip. Advance preparation: This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.
[Name] Potato Dumplings [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2018-09-04T13:22:00Z [Description] From Martha Stewart, the dumplings turn out even better if the potatoes are cooked, riced, and refrigerated, uncovered, a day ahead. If you have the space -- the dumplings will be even fluffier! - https://www.marthastewart.com/1083660/potato-dumplings [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/4", "2", "4", "4", "1", "3/4", "3", "1/2", "2"] [RecipeIngredientParts] ["russet potatoes", "coarse salt", "unsalted butter", "nutmeg", "all-purpose flour", "potato starch", "cornstarch", "fresh ground pepper", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.4 [FatContent] 10.2 [SaturatedFatContent] 5.6 [CholesterolContent] 82.3 [SodiumContent] 2448.7 [CarbohydrateContent] 54.5 [FiberContent] 4.9 [SugarContent] 2.3 [ProteinContent] 8.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cover potatoes by 2 inches of water in a large saucepan; add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until tender and the tip of a knife pierces potatoes easily, 30 to 45 minutes. Drain. When cool enough to handle, peel and pass potatoes through the fine holes of a ricer. Spread out on a rimmed baking sheet; let cool completely. Potatoes can be refrigerated, uncovered, up to 1 day ahead.", "Meanwhile, cut bread into 1/2\" cubes. Melt butter in a medium skillet over medium-high heat. Add bread and cook, turning occasionally, until golden brown on all sides, about 4 minutes. Season with salt.", "Add nutmeg, flour, potato starch, 1 tablespoon salt, and pepper to riced potatoes. Toss to combine. Add eggs and stir with your hands until mixture comes together. Knead about 6 times to form a dough.", "Bring a large pot of salted water to a boil. Preheat oven to 200°F. Scoop 1/4 cup dough, make an indentation in the center, and place 2 croutons in it. Form dough into a ball, enclosing croutons. Repeat with remaining dough. Reserve extra croutons.", "Working in batches, carefully drop dumplings into boiling water. (Do not crowd pot.] When dumplings float, partially cover and cook, turning occasionally, 15 minutes more. Transfer to a rimmed baking sheet, cover with foil, and keep warm in oven. Repeat with remaining dumplings. Serve warm, with reserved croutons." ]
[Name] Argentinian Steak With Chimichurri [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-09-04T16:11:00Z [Description] Looking for the perfect recipe for entertaining summer guests? This delicious, juicy steak recipe from Chef Mike Ward is a flavourful focal point for any occasion. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/DcXLDZTWQCSKVAAGUzq9_81ba54db-6539-43be-9e01-e4cc38e52be3_fi.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", NA, NA, "1", "1", "1", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["thyme", "rosemary", "olive oil", "garlic clove", "parsley", "oregano leaves", "cumin", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 702.7 [FatContent] 40.7 [SaturatedFatContent] 16.1 [CholesterolContent] 228.0 [SodiumContent] 191.4 [CarbohydrateContent] 20.1 [FiberContent] 11.4 [SugarContent] 1.5 [ProteinContent] 65.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Chimichurri (must be done in advance]: In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar. Slowly add olive oil and blend until you get a chunky pesto-like consistency. Don’t over-blend — you don’t want it to become a paste. Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great. Steak: Preheat oven to 450°F (230°C]. Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don’t use aluminum. Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning. On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge]. Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare. Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.]. Once steak has rested, cut crossways into half-inch slices (serrated knife is best]. Slather steak with chimichurri or serve on the side. Chef’s tip: Chimichurri lasts in the fridge for up to a week. It’s also heaven on roasted veggies and chicken.
[Name] Asian Dumpling and Squash Soup [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-09-04T16:15:00Z [Description] Chicken noodle soup is a staple from almost everyone’s childhood, but it’s about time this nourishing classic got a bit of an update. Enter Asian Dumpling and Squash Soup, a fun, flavourful and easy-to-prepare meal that any child will love. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/kMeslTbjRPCJeAvfqcuG_f998757f-d79e-4b26-83c8-c0ded4d97559_fi.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "1", "8", "1", "2", "2", "1"] [RecipeIngredientParts] ["whole mushrooms", "shallot", "garlic cloves", "fresh ginger", "broth", "chicken", "green onions", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2026.9 [FatContent] 140.9 [SaturatedFatContent] 39.8 [CholesterolContent] 680.7 [SodiumContent] 1225.0 [CarbohydrateContent] 8.6 [FiberContent] 1.6 [SugarContent] 2.1 [ProteinContent] 171.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Heat oil in large saucepan over medium heat. Add mushrooms, shallots, garlic, pepper and ginger. Cook, stirring occasionally until softened; 4 to 5 minutes. 2. Add broth; bring to a boil. Add frozen dumplings and frozen squash. Cook, stirring occasionally until dumplings and squash are tender; about 5 minutes. Stir in spinach and cook until wilted; about 1 minute. Discard pepper. 3. Divide among serving bowls. Sprinkle with green onions and sesame seeds, dividing evenly. Chef’s tip: Toast sesame seeds in a dry skillet over medium heat, stirring often, until light golden and fragrant; 2 to 3 minutes.
[Name] Beet Greens Pesto [AuthorId] 515880 [AuthorName] m-yriam [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-09-04T16:18:00Z [Description] Great way to use those beautiful beet greens. Serve on pasta, vegetables and potatoes l, rice, chicken or meats... endless possibilities! **Mix with the juice of one lemon and 2 tablespoons of mayo to make this into a delicious topping for baked fish [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Collard Greens", "Greens", "Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "1/4", "1/4", "1/2", "2", "2/3"] [RecipeIngredientParts] ["walnuts", "parmesan cheese", "salt", "fresh cracked pepper", "garlic cloves", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 817.3 [FatContent] 85.3 [SaturatedFatContent] 13.0 [CholesterolContent] 11.0 [SodiumContent] 741.8 [CarbohydrateContent] 8.8 [FiberContent] 5.4 [SugarContent] 1.1 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 2 Cups [RecipeInstructions] Place all ingredients EXCEPT OIL in the food processor or blender. Pulse a few times then process on high until everything is combined but do not puree it. While the blender is working, pour in the olive oil slowly until the texture is of your pesto liking. Use as is for all pesto applications or store in air tight container for up to a week or so. Not suitable to freeze.
[Name] Classic Pasta Sauce [AuthorId] 515880 [AuthorName] m-yriam [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-09-04T16:18:00Z [Description] Make and share this Classic Pasta Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "2", NA, "1/4", "1 1/2", "1", "1/2", "2", "3", "1/2"] [RecipeIngredientParts] ["garlic cloves", "crushed tomatoes", "tomatoes in puree", "sugar", "salt", "cracked black pepper", "red wine vinegar", "olive oil", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.5 [FatContent] 5.6 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 553.6 [CarbohydrateContent] 16.4 [FiberContent] 4.1 [SugarContent] 0.7 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] 8 Cups [RecipeInstructions] ["Place onion, garlic cloves and salt in food processor and pulse 5 times or until all minced.", "Fry onion and garlic mix in 1 tablespoon of olive oil a large pot until soft, about 7-10 minutes on medium heat.", "Add crushed tomatoes and diced tomatoes, herbs, pepper and sugar.", "Stir well and let simmer for 45 minutes to 1 hour.", "Take off the heat and stir in red wine vinegar, 2 tablespoons of olive oil and crushed cayenne if using.", "Serve on top of pasta or meat. Stores very well for up to a week, freezes beautifully." ]
[Name] Grapefruit Mojitos [AuthorId] 776954 [AuthorName] cmstacey [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-09-04T16:19:00Z [Description] Grapefruit Mojitos are a delicious twist on a classic mojito. These easy mojitos combine grapefruit juice, lime juice, mint, and rum in a refreshing drink. This recipe is from Cathy Trochelman. https://www.lemontreedwelling.com/grapefruit-mojitos/ [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["24", "1 1/2", "1", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["fresh mint leaves", "white rum", "grapefruit juice", "lime juice", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.6 [CarbohydrateContent] 8.3 [FiberContent] 0.2 [SugarContent] 6.1 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Gently muddle mint leaves in a large pitcher. Add remaining ingredients and stir. Serve over ice.
[Name] Easy Citrus-Spiked Granola [AuthorId] 218971 [AuthorName] Classy D [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-09-04T16:19:00Z [Description] In this version of spiced granola the only grain is oats - which is gluten-free and rarely a problem for most people. Try it over plain yogurt with fresh berries or any seasonal fruit. It's perfect to make ahead and should last for up to two weeks. For a cool breakfast or snack, this recipe can't be beat! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Free Of...", "Weeknight", "Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "3/4", "1/3", "1/4", "2", "2", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["rolled oats", "coconut oil", "pure maple syrup", "ground ginger", "ground cinnamon", "sea salt", "navel orange, zest of", "flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.7 [FatContent] 23.4 [SaturatedFatContent] 9.4 [CholesterolContent] 0.0 [SodiumContent] 255.4 [CarbohydrateContent] 23.3 [FiberContent] 4.4 [SugarContent] 7.7 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 10 1/2-Cup Servings [RecipeInstructions] Preheat oven to 350 degrees. Line large jelly roll pan (cookie sheet] with parchment paper, and set aside. Combine ingredients from oats through seeds in large mixing bowl. In smaller bowl, whisk together liquid ingredients and spices from coconut oil through sea salt until well blended. Pour liquid ingredients over dry ingredients, and mix well with wooden spoon until thoroughly coated. Carefully transfer mixture to prepared sheet, and spread in even layer. Bake 15-20 minutes, until golden brown, stirring gently every 5 minutes and watching carefully to prevent scorching. Remove, and allow to cool about 10 minutes. Break up, and stir in zest, coconut, and dried fruit, if using, while still warm. Let cool completely, and store in airtight container.
[Name] Whole Wheat Zucchini Muffins [AuthorId] 2002265525 [AuthorName] Stuart [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-09-04T16:19:00Z [Description] Make and share this Whole Wheat Zucchini Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1/2", "1", "1/4", "1/2", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["whole wheat flour", "all-purpose flour", "brown sugar", "baking soda", "ground cinnamon", "salt", "egg", "buttermilk", "lemon juice", "vanilla extract", "zucchini", "raisins", "chocolate chips", "pecans", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.1 [FatContent] 10.0 [SaturatedFatContent] 1.5 [CholesterolContent] 16.2 [SodiumContent] 214.7 [CarbohydrateContent] 25.9 [FiberContent] 1.7 [SugarContent] 13.0 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 12 Large muffins [RecipeInstructions] Preheat oven to 350 degrees F. Mix dry ingredients and set aside. Wisk egg and mix with wet ingredients. Add dry ingredients to wet ingredients. Don't worry if it seems dry, the zucchini will add moisture. Add in zucchini. If the mixture seems a bit dry, add a few tablespoons of milk, one at a time until it reaches desired consistency. Stir in raisins. Heretics may add chocolate chips instead. Bake in parchment muffin cups for 20 minutes, or until a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool 10 minutes in the muffin tray. Remove from tray and allow to continue cooling on a wire rack. Enjoy warm with butter, black currant jam or marmalade.
[Name] Grilled Rib Steaks With Spinach and Sesame Salad [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-09-04T16:19:00Z [Description] This season is all about grilling and salads. Chef Andrea Buckett raves about this steak and spinach salad using fresh ingredients from Walmart. Combine these two favourite foods for an outstanding summer dish the entire family will love. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/lasHxE7hRAGTPpRGZYfU_6e3d324d-9901-4180-9895-a12aaf184c81_fi.jpg" [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "2", "1", "1/3", "4", "142", "1", NA, "1"] [RecipeIngredientParts] ["sesame seeds", "fresh parsley", "fresh lemon juice", "garlic clove", "honey", "salt", "extra virgin olive oil", "cherry tomatoes", "fresh ground black pepper", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.9 [FatContent] 18.6 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 414.8 [CarbohydrateContent] 9.4 [FiberContent] 3.9 [SugarContent] 3.8 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat a small frying pan over medium heat. Add sesame seeds and cook, shaking and swirling occasionally until golden and fragrant (about 2 to 3 minutes]. Transfer to a small bowl. Combine parsley with lemon juice, garlic, honey and ½ teaspoon salt in a Mason jar. Put on the lid and shake until well combined. Add olive oil and shake again. Preheat barbecue to high. Season steaks with remaining salt. Grill 3 minutes per side for medium-rare. Transfer to a platter and let rest for 5 to 10 minutes. Slice thinly. Combine spinach with tomatoes in a large bowl. Add half of the parsley dressing and toss well to combine. Season generously with pepper. Top with avocado and sesame seeds. Serve alongside sliced steaks with additional parsley dressing drizzled over top.
[Name] Summertime Fresh Tomato and Basil Pasta Sauce [AuthorId] 2002170660 [AuthorName] josie22 [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2018-09-04T16:20:00Z [Description] This a perfect Italian pasta sauce recipe for a warm summer night. What makes it special is the freshness of the ingredients. I made it for a dinner party and it was such a hit everyone wanted the recipe. The trouble was, I made it from memory! After much googling, I still couldn’t find it. So here it is as I remember it from an Italian cooking book (back in the day when we used actual recipe books). I highly recommend organic ingredients from the Farmers market, especially the tomatoes and basil. If they have never been refrigerated, they keep more of their flavor and nutrition intact. Bonus: along with being richly flavored, this dish is vegan. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "5", "1", "3", "1/2", "5", "1"] [RecipeIngredientParts] ["plums", "tomatoes", "garlic cloves", "fresh basil", "olive oil", "salt", "fresh ground pepper", "spaghetti"] [AggregatedRating] nan [ReviewCount] nan [Calories] 773.1 [FatContent] 24.0 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 298.6 [CarbohydrateContent] 125.2 [FiberContent] 8.5 [SugarContent] 36.9 [ProteinContent] 17.5 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Heat water in a pot. Blanch the tomatoes and remove the skins. One way to do it is here, I skip the ice part, but its messier: https://www.theyummylife.com/blanch_and_peel_tomatoes. Cut in half lengthwise. Cut the tomatoes crosswise. (Optional - scoop out the seeds and drain liquid]. The original Italian recipe called for discarding the seeds and liquid but I keep it in for a more flavorful rustic sauce. Chop the tomatoes with a knife or potato masher until they are in chunks and most of their liquid is released. Keep liquid. Set aside in a bowl. Heat water for the pasta. Chop garlic medium fine. Rinse basil and shake off water. Pull off the small and medium leaves. Tear into pieces. Do not cut. Add all the ingredients to a medium to large saucepan: tomatoes, garlic, olive oil, salt, pepper. Simmer for 15 minutes over medium heat. Note: do not keep cooking, turn off burner and leave sauce in pan to stay hot - this keeps the tomatoes fresh and not too reduced. As soon as the sauce starts to simmer, add the spaghetti to boiling salted water and cook for the amount of time the package says. Test for doneness. Make sure not overcook. Taste the sauce and add salt and more black pepper if necessary. Add pasta to individual bowls. Pour sauce on top. Serve immediately.

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